Thermal treatment is used to inactivate microbes in soymilk, but it increases the amount of
advanced glycation end products (AGEs). Therefore, this study examined if ultraviolet light …

This study aims to evaluate the relationship between the four processing stages of cooked
sausage preparation (raw, drying, baking, and steaming) and the formation of advanced …

Abstract Effects of ultrasound on pH, intermediate products, browning, glycin and glucose
contents, reducing power, and antioxidant activity of a glycin–glucose solution were …

The impacts of freeze–thaw (F–T) cycles and cooking on the basic composition, protein and
lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were …

The inhibitory effects of liquiritigenin, liquiritin and glycyrrhizic acid against the hazards
during the preparation of thermal reaction beef flavoring were investigated using high …

In this paper, the effect of materials in the baking process, including starch, ovalbumin and
corn oil, on the potentially harmful Maillard reaction products in the glutenin-sugar model by …

In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce
soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications …

Advanced glycation end-products (AGEs) are harmful compounds produced during food
processing. This study investigated the effects of frozen storage duration (− 18° C) of raw …

Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of
important harmful products formed simultaneously during the thermal processing of …

Effects of ultrasound on pH, intermediate products, browning, maltose content, reducing
power and antioxidant activity of a glycin–maltose solution were investigated. Results …