Small Molecular Weight Aldose (<span style="font-variant: small-caps">d</span>-Glucose) and Basic Amino Acids (<span style="font-variant: small-caps">l</span>-Lysine, <span style="font-variant: small-caps">l</span>-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Small Molecular Weight Aldose (<span style="font-variant: small-caps">d</span>-Glucose) and Basic Amino Acids (<span style="font-variant: small-caps">l</span>-Lysine, <span style="font-variant: small-caps">l</span>-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the ami...

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Bibliographic Details
Main Authors: Wen Nie, Ke-zhou Cai, Yu-zhu Li, Shuo Zhang, Yu Wang, Jie Guo, Cong-gui Chen, Bao-cai Xu
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
amino acids
carbohydrates
acidity
polarity
molecular weight
Online Access:https://www.mdpi.com/1420-3049/23/12/3377

Internet

https://www.mdpi.com/1420-3049/23/12/3377

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