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- 4Maillard reaction
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Glucosamine Anti-Inflammatory Dose-Effect Correlation and Its Influence on the Renin-Angiotensin System Components and Arachidonic Acid Metabolites under Inflammatory Condition in the Rat with Adjuvant Arthritis
DownloadSpring 2015
Crystalline glucosamine (GlcN) sulfate salt formulation is approved as a prescription drug with anti-inflammatory effects for the management of osteoarthritis (OA) in the European Union, while it is considered as a nutraceutical in North America. The effectiveness of GlcN for ameliorating the...
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Fall 2015
Bacterial resistance to chemical and physical methods in food processing, and the consumers’ demand for food free of chemical additives challenge the food industry to identify new approaches for food preservation. Affordable and novel antimicrobial compounds from food derived sources are an...
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Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds
DownloadFall 2016
Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking—indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and...
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Structural and functional modifications of muscle proteins in response to glucosamine glycation
DownloadFall 2015
High quality proteins can be isolated from meat processing by-products. The main quality attributes of these isolates are measured through their essential amino acid composition and functional properties, such as solubility, water holding and emulsification capacities, and gelation. The...