Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and...

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Bibliographic Details
Main Authors:	Yong Li, Hua Li, Yinchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen, Maomao Zeng
Format:	Article
Language:	English
Published:	MDPI AG 2023-10-01
Series:	Foods
Subjects:	cooked sausages processing stages advanced glycation end products (AGEs) 1,2-dicarbonyl compounds lipid oxidation protein oxidation
Online Access:	https://www.mdpi.com/2304-8158/12/20/3788

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