期刊论文

Wei Quan

英文

Foods

2304-8158

2022

11

20

3161-

10.3390/foods11203161

Y.X. and W.Q., investigation, writing—original draft, formal analysis, and methodology; Y.J. and J.L., validation and formal analysis; Z.H., data curation and software; M.Z., validation and software; J.C., funding acquisition, project administration, and supervision; Q.S., funding acquisition, project administration, and supervision. All authors have read and agreed to the published version of the manuscript. This work was supported by Changsha Municipal Natural Science Foundation (No. kq2202223), the National Natural Science Foundation of China (Grant No. 3217160166), and the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-ZZA-202001).

本校为第一机构

Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop a green, efficient method that can be used to control the production of two harmful products simultaneously in food processing. In the present study, deep eutectic solvents (DESs) were used to extract ginger, and this method produced significantly higher levels of total phenolic and flavonoid content as well as an antioxidant activity than ginger extracted using conv...