Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

Food Chemistry

Volumn 172, Issue , 2015, Pages 802-807

  Sun, Xiaohua ^a   Tang, Juming ^b   Wang, Jing ^a   Rasco, Barbara A ^b   Lai, Keqiang ^a   Huang, Yiqun ^a,b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Advanced glycation endproducts; Beef; Carboxyethyllysine; Carboxymethyllysine; Kinetics; Thermal process

Indexed keywords

ACTIVATION ENERGY; BEEF; ENZYME KINETICS; FOOD PRODUCTS; GLYCOSYLATION; HEALTH RISKS; HEAT TREATMENT; MEATS; RATE CONSTANTS;

ADVANCED GLYCATION END PRODUCTS; CARBOXYETHYLLYSINE; CARBOXYMETHYLLYSINE; EFFECTS OF HEAT TREATMENT; HEATING TEMPERATURES; LINEAR RELATIONSHIPS; PASTEURISATION; THERMAL PROCESS;

THERMAL PROCESSING (FOODS);

6 N CARBOXYMETHYLLYSINE; ADVANCED GLYCATION END PRODUCT; N EPSILON CARBOXYETHYLLYSINE; UNCLASSIFIED DRUG; LYSINE; N(6)-CARBOXYMETHYLLYSINE;

ARTICLE; BEEF; COLLISIONALLY ACTIVATED DISSOCIATION; FOOD PROCESSING; GROUND BEEF; HEAT TREATMENT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIPID OXIDATION; NONHUMAN; PASTEURIZATION; TANDEM MASS SPECTROMETRY; ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BOVINE; HEAT; LIQUID CHROMATOGRAPHY; MEAT;

ANIMALS; CATTLE; CHROMATOGRAPHY, LIQUID; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; LYSINE; MEAT; PASTEURIZATION; TANDEM MASS SPECTROMETRY;

EID: 84908439710     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.129     Document Type: Article

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