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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

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