Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty-Reference-Cited by-同舟云学术

Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty

Published:2023-12-11 Issue:50 Volume:71 Page:20314-20324
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gu Huihui¹,Si Bo²,Yang Chen¹,Jia Mengwei¹,Lu Yongling¹,Lv Lishuang¹^ORCID,Guo Yuxing¹

Affiliation:

1. Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People’s Republic of China

2. National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889 Fazhan Road, Suqian, Jiangsu 223800, People’s Republic of China

Funder

National Natural Science Foundation of China

Jiangsu Provincial Administration for Market Regulation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05064

Reference51 articles.

1. Disease-associated acrolein: A possible diagnostic and therapeutic substrate for in vivo synthetic chemistry

2. Environmental neurotoxic pollutants: review

3. Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food

4. Sustained Human Background Exposure to Acrolein Evidenced by Monitoring Urinary Exposure Biomarkers

5. Acrolein—an α,ß-Unsaturated Aldehyde: A Review of Oral Cavity Exposure and Oral Pathology Effects

Cited by 1 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. Effects of umami substances as taste enhancers on salt reduction in meat products: A review;Food Research International;2024-06