Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 80-85

  Peiretti, Pier Giorgio ^a   Medana, Claudio ^b   Visentin, Sonja ^b   Dal Bello, Federica ^b   Meineri, Giorgia ^b  

^a CNR   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

AGEs; Antioxidant; Heating; Lipid oxidation; Meat

Indexed keywords

BIOMARKERS; HEATING; MEATS; MICROWAVES; PHASE TRANSITIONS;

AGES; ANTI-OXIDANTS; ANTIOXIDANT; CARNOSINE; COMMERCIAL SAMPLE; COOKED BEEF; COOKED MEAT; COOKING METHODS; COOKING TIME; FRESH MEAT; HIGH TEMPERATURE; HIGH WATER; LIPID OXIDATION; MEAT SAMPLES; MEDIUM TEMPERATURE; PENTOSIDINE; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; TURKEY MEAT;

THERMAL PROCESSING (FOODS);

ADVANCED GLYCATION END PRODUCT; ANSERINE; ANTIOXIDANT; CARNOSINE; HOMOCARNOSINE; PENTOSIDINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; ARGININE; LYSINE; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ARTICLE; BEEF; CHEMICAL STRUCTURE; COOKING; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID OXIDATION; MEAT; MICROWAVE COOKING; RAW FOOD; TURKEY (BIRD); ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; OXIDATION REDUCTION REACTION; PROCEDURES; RED MEAT;

ANIMALS; ANTIOXIDANTS; ARGININE; CATTLE; COOKING; LYSINE; OXIDATION-REDUCTION; RED MEAT; THIOBARBITURATES; TURKEYS;

EID: 84355162876     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.035     Document Type: Article

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