Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs

作者：Hongfei Du, Huang Zhang, Zixin Zhang, Zihan Yuan, Maiquan Li, Lei Zhou, Yan Liu, Aihua Lou, Mei Li, Jiao Ye, Qingwu Shen, Chaoyi Xue, Wei Quan, Lan Mo · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144766 · 被引用次数：10 · 研究领域：Advanced Glycation End Products research、Edible Oils Quality and Analysis、Nanocomposite Films for Food Packaging