Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets

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 contents. Other physicochemical properties were determin...

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Detalles Bibliográficos
Autores principales: Sun, Jingwen, Wu, Runlin, Hu, Benlun, Jia, Caihua, Rong, Jianhua, Xiong, Shanbai, Liu, Ru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141061/
https://www.ncbi.nlm.nih.gov/pubmed/35627009
http://dx.doi.org/10.3390/foods11101437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141061/
https://www.ncbi.nlm.nih.gov/pubmed/35627009
http://dx.doi.org/10.3390/foods11101437

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