Original paper
Protective effects of dietary carnosine during in‐vitro digestion of pork differing in fat content and cooking conditions
Abstract
Muscle carnosine represents an important health advantage of meat. Ground pork samples with intrinsic or added carnosine; fat content; and cooked under low or high intensity as a 2 × 2 × 2 factorial were digested in-vitro. Changes in free carnosine and in markers of lipid (hexanal, 4-hydroxynonenal (4-HNE), malondialdehyde (MDA) and protein (protein-carbonyls, thiols) oxidation, and of advanced glycation end-products (AGEs)...
Paper Details
Title
Protective effects of dietary carnosine during in‐vitro digestion of pork differing in fat content and cooking conditions
Published Date
Feb 1, 2021
Journal
Volume
45
Issue
2
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Notes
History