Lv41
450 积分 2024-12-25 加入
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
5小时前
已完结
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
1个月前
已完结
Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural formation in biscuits
4个月前
已完结
Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis
4个月前
已完结
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems
4个月前
已完结
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems
4个月前
已完结
Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef
4个月前
已完结
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
4个月前
已完结
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
4个月前
已完结
Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies
4个月前
已完结
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