Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of proces...

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Detalles Bibliográficos
Autores principales: Lu, Jingnan, Li, Mingyu, Shen, Mingyue, Xie, Jianhua, Xie, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858282/
https://www.ncbi.nlm.nih.gov/pubmed/36673483
http://dx.doi.org/10.3390/foods12020394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858282/
https://www.ncbi.nlm.nih.gov/pubmed/36673483
http://dx.doi.org/10.3390/foods12020394

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