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Influence of home cooking conditions on Maillard reaction products in beef

Aurea Juliana Bombo Trevisan1, Daniele de Almeida Lima1, Geni Rodrigues Sampaio1

  • 1Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
AcrylamideCooked meatFluorescence compoundsFurosineNε-(1-Carboxymethyl)-l-lysine (PubChem CID 123800)Nε-(1-carboxymethyl)-l-lysineNε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items)acrylamide (PubChem CID 6579)l-lysine (PubChem CID 5962)

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