A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products
Abstract
Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat oxidation during processing and storage, whereas NAs are produced by nitrosation after the addition of nitrite during meat processing. They may have some relevance to human diseases, such as diabetes and cancer. Literature revealed that the contents of fat and protein in meat...
Paper Details
Title
A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products
Published Date
Jan 1, 2022
Journal
Volume
131
Pages
108449 - 108449
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