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Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extrac...
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| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7858175/ https://ncbi.nlm.nih.gov/pubmed/33518088 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.11.056 |
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