A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model.
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DOI: 10.1016/j.foodchem.2022.132942
Abstract: Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) have been the most extensively studied advanced glycation end-products (AGEs) in foods. Their formation mechanism, especially the latter, has not been clearly delineated in fermented food. In this work, the… read more here.
Keywords: carboxyethyl lysine; formation; bread; sourdough bread ... See more keywords