A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple)
Drugs intended for human or veterinary use, presented in their finished dosage form. Included here are materials used in the preparation and/or formulation of the finished dosage form
Service management -- products. : Procuring complex performance : studies of innovation in product-service management / edited by Nigel Caldwell and Mickey Howard
Produits biologiques -- Canada. : Bioproducts from Canada's forests : new partnerships in the bioeconomy / by Suzanne Wetzel, Luc C. Duchesne, Michael F. Laporte
