Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment

The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including N(ε)-carboxymethyllysine (CML), N(ε)-carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose...

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Detalles Bibliográficos
Autores principales: Chu, Fuyu, Lin, Yi, Huang, Yiqun, Niu, Lihong, Lai, Keqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001163/
https://www.ncbi.nlm.nih.gov/pubmed/36900541
http://dx.doi.org/10.3390/foods12051024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001163/
https://www.ncbi.nlm.nih.gov/pubmed/36900541
http://dx.doi.org/10.3390/foods12051024

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