Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103491
Abstract: Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in raw and cooked egg whites and yolks. This study was aimed to evaluate the levels of protein-bound CML and… read more here.
Keywords: protein bound; hen eggs; whites yolks; bound carboxymethyllysine ... See more keywords
Folate Content and Yolk Color of Hen Eggs from Different Farming Systems
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26041034
Abstract: This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of… read more here.
Keywords: color; hen eggs; farming systems; yolk ... See more keywords