Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking
Xue Bai, Ying Li, Weiwei Liang, Xiufang Xia, Chun Bian
Topics & Concepts
ChemistryGlyoxalFood sciencePentosidineTBARSMaillard reactionChicken breastLipid oxidationGlycationLysineMoistureHydroxymethylfurfuralMethylglyoxalRoastingBiochemistryAntioxidantOrganic chemistryLipid peroxidationCatalysisAmino acidPhysical chemistryReceptorEnzymeFurfuralAdvanced Glycation End Products researchBiochemical effects in animalsPhytochemicals and Antioxidant Activities