Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and...

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Detalles Bibliográficos
Autores principales: Li, Yong, Li, Hua, Zhu, Yinchun, Feng, Cuiping, He, Zhiyong, Chen, Jie, Zeng, Maomao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606162/
https://www.ncbi.nlm.nih.gov/pubmed/37893681
http://dx.doi.org/10.3390/foods12203788

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606162/
https://www.ncbi.nlm.nih.gov/pubmed/37893681
http://dx.doi.org/10.3390/foods12203788

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