Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-
reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the …

In this study, a glucose-lysine (GL) model was selected to simulate the dietary system
(cooking of alcohol-cured steak) to study the effect of alcohol concentration on the formation …

A comprehensive quantitative characterization of Maillard reaction products was carried out
for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk …

Advanced glycation end products (AGEs) and their important intermediate products (α-
dicarbonyl compounds) that are generated by the Maillard reaction are closely related to …

This study was to examine the formation of advanced glycation end-products (AGEs) in
black tea during drying process at 90, 120, and 150° C for 1 h. Nine AGEs including Nɛ …

Research on advanced glycation end-products (AGEs) and their formation pathways in food
processing has gradually increased because AGEs are associated with human health …

Advanced glycation end products (AGEs), which are formed in β-lactoglobulin (β-lg)
glycation systems via the Maillard reaction, have been implicated in diabetes-related long …

Lysine-derived advanced glycation end-products (AGEs), including Nε-carboxymethyllysine
(CML), Nε-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The …

Methylglyoxal (MGO) and glyoxal (GO) not only are endogenous metabolites but also exist
in exogenous resources, such as foods, beverages, urban atmosphere, and cigarette …

Baked milk and baked yogurt are two newly developed dairy products in the market.
Throughout the processing, a long-time-high-temperature baking procedure was involved to …