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Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments
The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound N(ɛ)-carboxymethyllysine (CML) and N(ɛ)-carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 –...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532729/ https://www.ncbi.nlm.nih.gov/pubmed/36211737 http://dx.doi.org/10.1016/j.fochx.2022.100387 |