Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
Yanxia Liu, Chun Liu, Xiaoshu Huang, Miaoyun Li, Gaiming Zhao, Lingxia Sun, Jiahuan Yu, Wei Deng
Topics & Concepts
TBARSMaillard reactionFood scienceChemistryThiobarbituric acidGlycationLipid oxidationAbsorbanceOxygen radical absorbance capacityBiochemistryLipid peroxidationAntioxidantChromatographyAntioxidant capacityReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis