Contents and Correlations of N(ε)-(carboxymethyl)lysine, N(ε)-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs

High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds N(ε)-(carboxymethyl)lysine (CML), N(ε)-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds...

Descripción completa

Detalles Bibliográficos
Autores principales: Fu, Shuang, Ma, Yurong, Wang, Yinan, Sun, Chongzhen, Chen, Feng, Cheng, Ka-Wing, Liu, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217484/
https://www.ncbi.nlm.nih.gov/pubmed/37238785
http://dx.doi.org/10.3390/foods12101967

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217484/
https://www.ncbi.nlm.nih.gov/pubmed/37238785
http://dx.doi.org/10.3390/foods12101967

Ejemplares similares