Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and...

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Detalles Bibliográficos
Autores principales: Hu, Huiyu, Wang, Yuting, Huang, Yousheng, Yu, Yanpeng, Shen, Mingyue, Li, Chang, Nie, Shaoping, Xie, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909267/
https://www.ncbi.nlm.nih.gov/pubmed/35267290
http://dx.doi.org/10.3390/foods11050657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909267/
https://www.ncbi.nlm.nih.gov/pubmed/35267290
http://dx.doi.org/10.3390/foods11050657

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