2024
DOI: 10.1111/ijfs.17003
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Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

Yanlei Gao,
Haonan Shi,
Qing Xiong
et al.

Abstract: SummaryThe impact of different ginger juice ratios on the formation of advanced glycation end products (AGEs) in fried fish cakes was examined. The consequences confirmed that the AGEs mainly gathered in the crust layer. Ginger juice has a good oil‐reducing and water‐retaining effect on fried cakes. Ginger juice demonstrated a remarkable capacity to diminish the AGEs content, particularly when utilised at a ratio of 5%. It led to a decrease of around 20% in the fat content and 11% in the thiobarbituric acid (T… Show more

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