Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Benlun Hu"'
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100869- (2023)
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl ly
Externí odkaz:
https://doaj.org/article/a34e4b26a93c4d5ea66b74a2fdd17d4d
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100587- (2023)
The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reache
Externí odkaz:
https://doaj.org/article/726a598a811640a89bca17a6c4e68e9a
Autor:
Jiechang Chen, Yuanyuan Zhao, Runlin Wu, Tao Yin, Juan You, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Binjia Zhang, Siming Zhao
Publikováno v:
Foods, Vol 12, Iss 6, p 1332 (2023)
Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the q
Externí odkaz:
https://doaj.org/article/613dc4cd71fc4d27b5623dcbb6975f63
Publikováno v:
Foods, Vol 11, Iss 10, p 1437 (2022)
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide conten
Externí odkaz:
https://doaj.org/article/eac1e058276b457ca01ec7270c1451e2