Formation of
Nε-carboxyethyl-lysine
Nε-carboxymethyl-lysine
advanced glycation end products
pacific oyster
sous vide
thermal processing
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
25
02
2022
accepted:
15
03
2022
entrez:
2
5
2022
pubmed:
3
5
2022
medline:
3
5
2022
Statut:
epublish
Résumé
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including
Identifiants
pubmed: 35495934
doi: 10.3389/fnut.2022.883789
pmc: PMC9051442
doi:
Types de publication
Journal Article
Langues
eng
Pagination
883789Informations de copyright
Copyright © 2022 Zhou, Dong and Zeng.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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