Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps

This study investigated the formation of harmful Maillard reaction products (MRPs), particularly advanced glycation end products (AGEs) and 1,2-dicarbonyl compounds, in fried shiitake mushroom crisps prepared from ten types of Lentinula edodes, in relation to their inherent chemical components. Anal...

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Autori principali:	Yong Li, Jingyu Liu, Junlong Meng, Cuiping Feng, Jie Chen, Maomao Zeng, Hua Li
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2025-10-01
Serie:	Food Chemistry: X
Soggetti:	Maillard reaction products Deep-fried shiitake mushroom Advanced glycation end products (AGEs) 1,2-Dicarbonyl compounds Correlation analysis
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2590157525009757
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