Sugars which can reduce Tollen.s reagent or Fehling.s solution are called reducing sugars. The sugars which donot reduce Tollen.s reagent or Fehling solution are called non-reducing sugars. The characteristic structural feature of reducing sugars is th
clinically used pharmaceutical compositions of protein therapeutics often contain non-reducing sugars, e.g., sucrose, as stabilizing excipients. Formulation of antibody preparations requires careful selection of these excipients among others
Measurement of urinary sugars by HPLC as a non invasive test of increased intestinal permeability in autistic childrenObjectives: Autism is found now to be more prevalent than childhood cancer, diabetes and Down Syndrome, affecting as many as 1 in each 500 children. In autism, increased intestinal...
sticky patches on the skillet surface. The salmon skin stuck and had to be nudged off with a plastic spatula. Cleanup was still pretty easy; a quick soak in hot water was enough to loosen any bits of sauce or caramelized sugars. But it wasn’t quite as effortless as with traditional no...
This work studies the evolution in time of several varieties of apples with application in quality storage maintenance. Two different methods were used to evaluate long-stored apples for better sorting and degradation assessment. The first method was las
However, the tomato paste samples used in this research were highly concentrated (up to 38.1 °Brix) and without any reformulation they may end up with higher values of individual and total reducing sugars. Ratios of fructose to glucose ranged from 1.0 to 1.1 and were similar to the ratio ...
We have also described the current strategies for reducing interference to enhance selectivity and sensitivity. Finally, we have summarized the key challenges and issues and future prospects. Figure 1. Schematic illustration of nanomaterials-based non-enzymatic cholesterol biosensor. 2. Nanomaterials for...
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Insulin is susceptible, especially in diabetic conditions, to non-enzymatic glycation. Protein glycation involves the reaction between reducing sugars and free amino groups in amino acid side-chains15,16,17. Advanced glycation end products (AGEs) are the end products of the glycation reaction and th...
By using reducing sugars that are only moderately reactive in a Maillard reaction with potato protein, the Maillard reaction may be controlled or prevented. The reducing saccharide may be chosen from the group consisting of reducing monosaccharide, reducing disaccharide, dextran and combinations thereof,...