Quantitative metabolome analysis of boiled chicken egg yolk

Quantitative metabolome analysis of boiled chicken egg yolk

Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of...

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Bibliographic Details
Main Authors: Jinghui Wang, Wei Luo, Yan Chen, Qionglian Zhang, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Egg yolk
Metabolome
Maillard reaction
Phospholipids
Vitamins
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122002313

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