Formation of advanced glycation endproducts in ground beef under pasteurisation conditions-Reference-Cited by-同舟云学术

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Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

Published:2015-04 Issue: Volume:172 Page:802-807
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Xiaohua,Tang Juming,Wang Jing,Rasco Barbara A.,Lai Keqiang,Huang Yiqun

Funder

USDA-NIFA

Shanghai Ocean University

Washington State University Agricultural Research Center

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection;Ahmed;Molecular Nutrition & Food Research,2005

2. Evidence against dietary advanced glycation endproducts being a risk to human health;Ames;Molecular Nutrition & Food Research,2007

3. Determination of Nε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry;Assar;Amino Acids,2009

4. Assessment of protein glycation markers in infant formulas;Birlouez-Aragon;Food Chemistry,2004

5. Chemical compositions and non-enzymatic browning compounds of Thai honey: A kinetic study;Boonchiangma;Journal of Food Process Engineering,2011

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