Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation

Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extrac...

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Detalles Bibliográficos
Autores principales: Zhu, Zongshuai, Fang, Rui, Yang, Jing, Khan, Iftikhar Ali, Huang, Jichao, Huang, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858175/
https://www.ncbi.nlm.nih.gov/pubmed/33518088
http://dx.doi.org/10.1016/j.psj.2020.11.056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858175/
https://www.ncbi.nlm.nih.gov/pubmed/33518088
http://dx.doi.org/10.1016/j.psj.2020.11.056

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