Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
Hongfei Du, Huang Zhang, Zixin Zhang, Zihan Yuan, Maiquan Li, Lei Zhou, Yan Liu, Aihua Lou, Mei Li, Jiao Ye, Qingwu Shen, Chaoyi Xue, Wei Quan, Lan Mo
Topics & Concepts
Maillard reactionChemistryFood scienceLipid oxidationGlycationFlavorOrganic chemistryAntioxidantBiochemistryReceptorAdvanced Glycation End Products researchEdible Oils Quality and AnalysisNanocomposite Films for Food Packaging