Grape seed extract incorporated into konjac glucomannan-based batter inhibits acrylamide and advanced glycation end products in fried fish nuggets
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The popularity of fried battered fish nuggets is tempered by the formation of food hazard factors during high-temperature processing. To mitigate the formation of acrylamide and advanced glycation end products (AGEs) during frying, konjac glucomannan (KGM) and... ...
