Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage-Reference-Cited by-同舟云学术

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Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage

Published:2016-03 Issue: Volume:120 Page:73-80
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Yu Ligang,He Zhiyong,Zeng Maomao,Zheng Zongping,Chen Jie

Funder

National Key Scientific Instrument and Equipment Development Special Fund

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Elsevier BV

Subject

Radiation

Reference41 articles.

1. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Sci.,1998

2. Irradiation effects on meat flavor: a review;Brewer;Meat Sci.,2009

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

4. Investigation of variations in the acrylamide and Nε-(Carboxymethyl)lysine contents in cookies during baking;Cheng;J. Food Sci.,2014

5. Rapid detection of irradiated frozen hamburgers;Delincée;Radiat. Phys. Chem.,2002

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa;Food Science & Nutrition;2024-06-14

2. Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε–(Carboxymethyl) lysine in meatballs;Meat Science;2024-01

3. The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs;Foods;2023-07-26

4. Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions;Food Research International;2022-12

5. Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef;Journal of Food Protection;2022-12

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