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Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Bhaskar Mitra,
Rene Lametsch
,
Ines Greco
,
Jorge Ruiz Carrascal
8
Citations (Scopus)
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Dive into the research topics of 'Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments'. Together they form a unique fingerprint.
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Keyphrases
Advanced Glycation End Products
100%
Post-translational Modification
100%
Protein Cross-linking
100%
Heat Treatment
100%
Pork
100%
Cooking Methods
50%
Meat Protein
50%
Increasing Trends
50%
N-carboxymethyllysine
50%
Glycation
50%
Meat
50%
Nutritional Value
50%
Thermal Regime
50%
Fold Increase
50%
Autoclave
50%
Deamidation
50%
Sous Vide
50%
Level Change
50%
Covalently Bonded
50%
Peptidomics
50%
Maillard Reaction
50%
Roasting
50%
Oven
50%
Cooking Temperature
50%
Residue Level
50%
4-fold
50%
Food Science
Advanced Glycation End-Product
100%
Glycation
100%
Post-Translational Modification
100%
Nutritive Value
50%
Boiling
50%
Sous Vide
50%
Meat Protein
50%
Cooking Temperature
50%