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Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment

Qiaozhi Zhang Huatao Li Ruixing Zheng Lili Cao Shufen Zhang Shuifeng Zhang Huadong Sheng Yuhao Jiang Yanbo Wang Linglin Fu

Food Science and Human Wellness2024，Vol.13Issue(4)：P.1917-1928,12.

Food Science and Human Wellness2024，Vol.13Issue(4)：P.1917-1928,12.DOI:10.26599/FSHW.2022.9250159

Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment

Qiaozhi Zhang ¹Huatao Li ¹Ruixing Zheng ²Lili Cao ²Shufen Zhang ²Shuifeng Zhang ³Huadong Sheng ³Yuhao Jiang ¹Yanbo Wang ¹Linglin Fu¹

作者信息

1. Food Safety Key Laboratory of Zhejiang Province,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China
2. Ningbo Academy of Product and Food Quality Inspection(Ningbo Fibre Inspection Institute),Ningbo 315048,China
3. National Pre-packaged Food Quality Supervision and Inspection Center(Zhejiang),Zhejiang Fangyuan Test Group Co.,Ltd.,Hangzhou 310018,China
折叠

摘要

关键词

Advanced glycation end-products/Maillard reaction/Processed foods/Dietary database/Exposure assessment

分类

轻工纺织

引用本文复制引用

Qiaozhi Zhang,Huatao Li,Ruixing Zheng,Lili Cao,Shufen Zhang,Shuifeng Zhang,Huadong Sheng,Yuhao Jiang,Yanbo Wang,Linglin Fu..Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment[J].Food Science and Human Wellness,2024,13(4):P.1917-1928,12.

基金项目

the financial support received from the Natural Science Foundation of China(32202202 and 31871735)。（32202202 and 31871735）

Food Science and Human Wellness

ISSN：2097-0765

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