Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes

Shi, Haonan; Qin, Ruike; Wu, Runlin; Rong, Jian; Jia, Caihua; Liu, Ru

doi:10.1016/j.fbio.2021.101433

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Safety Hazard Factor Suppression1

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2024

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Cited by 5 publications

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“…Deep-fried or roasted foods have a crispy texture and unique taste, which are deeply loved by young people. However, these foods have high oil content and lipid oxidation, resulting in the production of harmful substances such as advanced glycation end products (AGEs) and acrylamide [69]. Excessive intake of these substances would induce diseases such as obesity, hypertension, and hyperlipidemia [70].…”

Section: Safety Hazard Factor Suppressionmentioning

confidence: 99%