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Autor:	Zongshuai, Zhu, Rui, Fang, Di, Zhao, Ming, Huang, Yunji, Wei
Rok vydání:	2019
Předmět:	Glycation End Products Advanced Meat Products Kinetics Hot Temperature Lysine Animals Water Cooking Chickens
Zdroj:	Journal of the science of food and agricultureREFERENCES. 101(2)
ISSN:	1097-0010
Popis:	Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of NLevels of free and protein-bound CML and CEL were found to increase with heating time and temperature. The correlation coefficient (rWe conclude that the levels of free and protein-bound CML and CEL during braising were different, although they all met zero-order reaction kinetics. Water loss was probably one of the main reasons for the formation of AGEs during chicken braising. © 2020 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::593f0b25f998efc00c155db2c8b0d06c https://pubmed.ncbi.nlm.nih.gov/32458464 Zobrazit plný text záznamu Plný text