Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition

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• 作者：Gengjun Chen ; Ronald L. Madl ; J. Scott Smith ; ^{jsschem@ksu.edu}
• 关键词：Advanced glycation endproducts ; Nε-carboxymethyl lysine ; Beef patties ; Cereal bran
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：847-853
• 全文大小：619 K
• 卷排序：73

文摘

AGEs levels (CML) in beef patties with added cereal bran were evaluated. RY, ST and TH bran addition to beef patties significantly decreased CML formation. RY and ST bran exhibited higher phenolic and radical scavenging properties. Major factors which inhibited CML were WHC and DPPH scavenging activity of bran.