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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...

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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

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