Reaction kinetics of furosine (ε-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef
Formation of furosine (∈-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef subjected to different time-temperature combinations was investigated and its reaction kinetics was established. The furosine content of heated samples ranged from 289.23 701.53 mg furosine/100 g protein. Th...
| Published in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 90, no. 2 (Jun. 2007), 143-152 |
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| Main Author: | |
| Other Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
2007
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| Subjects: |