4.7 Article

Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Investigation on the contents of heat-induced hazards in commercial nuts

Wenting Liu et al.

Summary: The study used LC-MS/MS to investigate the contents of heat-induced hazards in 44 commercial nuts. Results showed the content ranges of Acrylamide, 5-hydroxymethylfurfural, N epsilon-carboxymethyl-lysine, N epsilon-carboxyethyl-lysine, 3-Deoxygluco-sone, Glyoxal, and Methylglyoxal in the nuts. Sunflower seeds contained the most heat-induced hazards, followed by pistachios, cashews, almonds, walnuts, and hazelnuts. The content of 5-HMF was positively correlated with the content of 3-DG, while CML exhibited a positive correlation with the content of GO, and no correlation was found between CEL and MGO. Higher levels of 3-DG and 5-HMF were observed in nuts produced with sugar and honey, and deep processing had a stronger promoting effect on CML and CEL formation. These findings provide important guidance for consumers to choose nut products with reduced heat-induced hazards.

FOOD RESEARCH INTERNATIONAL (2023)

Review Food Science & Technology

A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products

Jingnan Lu et al.

Summary: AGEs and NAs are common hazards in meat products, formed during processing and storage, and may be related to diseases. The formation of AGEs and NAs is influenced by the composition and processing methods of meat products, and antioxidants can effectively inhibit their production.

FOOD CONTROL (2022)

Article Food Science & Technology

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Mingyu Li et al.

Summary: This review summarizes the formation of harmful Maillard reaction products in dairy products during thermal processing, focusing on the occurrence, analysis methods, and inhibition of AGEs formation. It highlights the importance of monitoring and controlling the quality of dairy products.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products

Ligang Yu et al.

Summary: This study investigated the levels of N-epsilon-carboxymethyl-lysine (CML) and N-epsilon-carboxyethyl-lysine (CEL) in commercial meat products. The results showed variations in CML and CEL levels among different meat products, which were influenced by processing methods and additives.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies

Huiyu Hu et al.

Summary: This study investigated the effects of two dietary antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan) on the formation of harmful heat-induced products in butter cookies. The results showed that catechins had the strongest inhibitory effects, but impaired the color and taste of the cookies. On the other hand, chitosan was not as effective but improved the sensory qualities of the butter cookies.

FOODS (2022)

Article Chemistry, Applied

The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market

A. A. Niklas et al.

Summary: Several epidemiological studies have linked the consumption of processed meat products with an increased risk of colorectal cancer. This study aimed to quantify both volatile and non-volatile N-nitrosamines in a large selection of processed meat products. The results showed that N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected N-nitrosamine, and its concentrations varied widely in the samples.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

Mingyu Li et al.

Summary: The aim of this study was to investigate the occurrence of Maillard reaction products in different types of commercially available cheeses. The content of these products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses.

FOOD CONTROL (2022)

Article Chemistry, Applied

Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles

Ting Li et al.

Summary: Lipid oxidation, protein degradation, and AGEs formation increased during freezing-thawing cycles and heat treatment. Freezing-thawing treatment accelerated the heat-induced increase of AGEs in surimi products. Correlation analysis showed that lipid oxidation and protein degradation promoted the chemical synthesis of AGEs, while Schiff base oxidation likely occurred only under thermal treatment.

FOOD CHEMISTRY (2022)

Review Food Science & Technology

Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review

Monica Flores et al.

Summary: This passage discusses the traditional use of nitrite and nitrate in the preservation of meat products, as well as the challenges faced in recent years, such as the generation of N-nitrosamines. It also explores the strategies for nitrite replacement and natural alternatives, and reviews the chemistry, safety, and regulatory considerations of using nitrite and nitrate from natural sources for meat preservation.

MEAT SCIENCE (2021)

Article Chemistry, Applied

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Kim Maasen et al.

Summary: This study analyzed dicarbonyls in commonly-consumed products in a Western diet and established a dietary dicarbonyl database of 223 foods and drinks. Dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars, while lowest in tea, dairy, light soft drinks, and rice. The database provides the opportunity to estimate dietary exposure to dicarbonyls and explore their physiological impact on human health.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Zongshuai Zhu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions

Ezgi Dogan Comert et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat

Stephanie Treibmann et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Chemistry, Applied

Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Selen Sallan et al.

FOOD CHEMISTRY (2019)

Review Cell Biology

Dietary advanced glycation end products and their relevance for human health

Kerstin Nowotny et al.

AGEING RESEARCH REVIEWS (2018)

Review Food Science & Technology

Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies

Eveline De Mey et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Chemistry, Applied

Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry

Marina Bergoli Scheeren et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)

Article Agriculture, Multidisciplinary

Increased Accumulation of Protein-Bound Nε-(Carboxymethyl)lysine in Tissues of Healthy Rats after Chronic Oral Nε-(Carboxymethyl)lysine

Mei Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography-Tandem Mass Spectrometry with Backflushing

Steven J. Lehotay et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Review Food Science & Technology

Current trends in natural preservatives for fresh sausage products

Celia J. Hugo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Agriculture, Multidisciplinary

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

Julia Degen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods

Chou Srey et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Nutrition & Dietetics

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

Jaime Uribarri et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2010)

Review Food Science & Technology

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine FormationA Review

Ismail Al Bulushi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)

Article Food Science & Technology

Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

G. Drabik-Markiewicz et al.

MEAT SCIENCE (2009)

Article Chemistry, Applied

The occurrence of volatile N-nitrosamines in Estonian meat products

S. Yurchenko et al.

FOOD CHEMISTRY (2007)

Review Food Science & Technology

Forty years of furosine - Forty years of using Maillard reaction products as indicators of the nutritional quality of foods

Helmut F. Erbersdobler et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2007)

Review Endocrinology & Metabolism

Advanced glycation endproducts - role in pathology of diabetic complications

N Ahmed

DIABETES RESEARCH AND CLINICAL PRACTICE (2005)

Article Agriculture, Multidisciplinary

Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage

D Mastrocola et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)