Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs-Reference-Cited by-同舟云学术

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Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs

Published:2020-07 Issue: Volume:90 Page:103491
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wu Shuai,Huang Yiqun,Chen Ming,Li Xuefei,Xiang Xiaole,Lai Keqiang

Funder

National Natural Science Foundation of China

International Collaborative Research program of Changsha University of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Official Methods of Analysis of AOAC International. AOAC 925.31;AOAC,2019

2. Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs;Asensio-Grau;J. Funct. Foods,2018

3. Analysis of glycative products in sauces and sauce-treated foods;Chao;Food Chem.,2009

4. Determination of advanced glycation endproducts in cooked meat products;Chen;Food Chem.,2015

5. Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg;Davis;Poultr. Sci.,2008

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