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| http://dx.doi.org/10.1016/j.lanepe.2024.101084 | DOI Listing |
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Global high consumption of fried potatoes is driven by appealing taste and edible convenience. However, the occurrence of Maillard reaction hazardous products (MRHPs) and joint control recipes have scarcely been concerned. We aim to reveal and predict how fish oil treatment for potato slices reduces simultaneous formation of typical MRHPs in air-based thermal processed potato chips.
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View Article and Find Full Text PDFAdherence to a healthy dietary pattern mitigates the detrimental associations between osteosarcopenic adiposity and both all-cause mortality and life expectancy: a cohort study.
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