Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties-Reference-Cited by-同舟云学术

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Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties

Published:2023-12 Issue: Volume:174 Page:113628
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Na,Wu Xuan,Liu Hailong,Xie Diandong,Hao Shuqi,Lu Zeyu,Quan Wei,Chen Jie,Xu Huaide,Li Mei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Protein carbonylation detection methods: A comparison;Alomari;Data in Brief,2018

2. Determination of N epsilon-(carboxymethyl)lysine in foods and related systems;Ames;Annals of the New York Academy of Sciences,2008

3. Influence of heating time and oxygen availability on lipid oxidation in meat emulsions;Andreo;European Journal of Lipid Science and Technology,2003

4. GC-MS discrimination of citrulline from ornithine and homocitrulline from lysine by chemical derivatization: Evidence of formation of N5-carboxy-ornithine and N6-carboxy-lysine;Baskal;Molecules,2021

5. Free L-lysine and its methyl ester react with glyoxal and methylglyoxal in phosphate buffer (100 mM, pH 7.4) to form Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and Nε-hydroxymethyl-lysine;Baskal;International Journal of Molecular Sciences,2022

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