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Yinchun Zhu on Muck Rack

Yinchun Zhu

As seen in: MDPI
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Articles

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

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By Yong Li, Hua Li, Cuiping Feng, Yinchun Zhu
| MDPI
1. Introduction Advanced glycation end products (AGEs) are complex compounds primarily formed via the Maillard reaction, which involves the reaction between free amino acids, peptides, or proteins in food and reactive carbonyls in reducing sugars [1]. Meat and meat products, which are high in protein and fat, serve as important sources of AGEs [1,2]. Moreover, AGEs can also be produced via lipid oxidation during meat processing and storage.
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