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Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

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 lysine (CML), methylglyoxal hydroimidazolone (MG-H1)...

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Detalles Bibliográficos
Autores principales:	Mo, Jiao, Zhao, Yuanyuan, Wu, Runlin, Hu, Benlun, Jia, Caihua, Rong, Jianhua, Liu, Ru, Zhao, Siming
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534242/ https://www.ncbi.nlm.nih.gov/pubmed/37780319 http://dx.doi.org/10.1016/j.fochx.2023.100869

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