Degradation of various insecticides in cooked eggs during in vitro human digestion.
Sign Up to like & getrecommendations! Published in 2018 at "Environmental pollution"
DOI: 10.1016/j.envpol.2018.09.021
Abstract: The objective of this study was to determine the effects of cooking and in vitro human digestion on the changes of five insecticides-fipronil, bifenthrin, 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT), 1,1-dichloro-2,2-bis(p-chlorophenyl)ethane (DDD), and 2,2-bis(p-chlorophenyl)-1,1-dichloroethylene (DDE)-in egg whites and yolks. Each… read more here.
Keywords: human digestion; egg whites; vitro human; whites yolks ... See more keywords
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