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

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...

Full description

Bibliographic Details
Main Authors: Huiyu Hu, Yuting Wang, Yousheng Huang, Yanpeng Yu, Mingyue Shen, Chang Li, Shaoping Nie, Mingyong Xie
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
advanced glycation end products
5-hydroxymethylfurfural
butter cookies
natural antioxidants
hydrocolloids
Online Access:https://www.mdpi.com/2304-8158/11/5/657

Internet

https://www.mdpi.com/2304-8158/11/5/657

Similar Items