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
Hui Lin, Keqiang Lai, Juanjuan Zhang, Faxiang Wang, Yongle Liu, Barbara Rasco, Yiqun Huang
Abstract
= 0.959 - 0.998) the acid's inhibition effect on heat-induced formation of CML/CEL.
Topics & Concepts
Citric acidChemistryAcetic acidFood scienceGlycationThiobarbituric acidOrganic acidCold storageBiochemistryAntioxidantLipid peroxidationReceptorBiologyHorticultureAdvanced Glycation End Products researchBiochemical effects in animalsPhytochemicals and Antioxidant Activities