Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions-Reference-Cited by-同舟云学术

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Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions

Published:2022-12 Issue: Volume:162 Page:112105
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Han Peng,Zhang Qi,Wang Xueyang,Zhou Pengcheng,Dong Shiyuan,Zha Fengchao,Zeng Mingyong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Modification of casein by the lipid oxidation product malondialdehyde;Adams;Journal of Agricultural and Food Chemistry,2008

2. ALjahdali, N., & Carbonero, F. (2019). Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Critical Reviews in Food Science and Nutrition, 59(3), 474-487. 10.1080/10408398.2017.1378865.

3. AOAC. Association of Official Analytical Chemists (2005). AOAC official methods of analysis, 18th ed. Gaithersburg MD.

4. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system;Benjakul;Food Chemistry,2005

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1. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying;Food Chemistry;2024-12

2. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices;Journal of Food Protection;2024-09

3. Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes;International Journal of Food Science & Technology;2024-03-29

4. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying;Food Research International;2024-02

5. Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp;Foods;2023-12-03

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