The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

The aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on Nε -carboxymethyllysine and Nε-carboxyethyllysine formation in prepared chicken breast. The three heat processing results indicated that oxidation was one main reason to affect ad...

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Bibliographic Details
Main Authors:	Zongshuai Zhu, Suhong Huang, Iftikhar Ali Khan, Yiqun Cheng, Yajie Yu, Chuangchuang Zhang, Jichao Huang, Ming Huang, Xinghu Zhou
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Series:	CyTA - Journal of Food
Subjects:	nε -carboxymethyllysine nε-carboxyethyllysine prepared chicken heat processing correlation
Online Access:	http://dx.doi.org/10.1080/19476337.2019.1636139

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