Advanced glycation end products

A tétel rövid nézete
dc.contributor.advisorBarna, Teréz
dc.contributor.authorDat, Pham Thai
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biotechnológiai Intézethu_HU
dc.date.accessioned2022-05-10T06:56:29Z
dc.date.available2022-05-10T06:56:29Z
dc.date.created2022-05-06
dc.description.abstractAdvanced glycation end products (AGEs) are a heterogeneous group of compounds formed by non-enzymatic interactions between the carbonyl groups of reducing sugars and free amino groups of proteins, lipids, or nucleic acids. Browning, fluorescence, and protein cross-linking may occur as a result of the Maillard process, which produces AGEs. AGEs can be produced in the body, but they can also come from outside the body, such as smoking and certain foods. The concept of AGEs receptor - RAGE is mentioned. In this thesis research, the theory on AGEs classifications, absorption, and toxic AGE will be reviewed. In addition, the contents of AGEs in food and beverages, the AGEs reduction in food processing will be discussed.hu_HU
dc.description.courseBiochemical Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent30hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/332897
dc.language.isoenhu_HU
dc.subjectAdvanced glycation end products (AGEs)hu_HU
dc.subjectAGEs Biogenesishu_HU
dc.subjectAGEs content in food&beverageshu_HU
dc.subject.dspaceDEENK Témalista::Biológiai tudományokhu_HU
dc.titleAdvanced glycation end productshu_HU
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Gyűjtemények
Theses (Faculty of Science and Technology)