Maillard reaction readily takes place in dairy products because of the association between
thermal treatments, extended storage and the matrix composition. Along with the impairment …

The control of Maillard reaction in foods is important to preserve protein nutritional quality. In
this study, we investigated the effects of melanoidins obtained from different roasted cocoa …

Polyphenols participate in the Maillard reaction pathways scavenging α-dicarbonyl
compounds (DCs) and contributing to the mitigation of carbonyl burden through dietary …

Advanced glycation endproducts (AGEs) are formed in many cooked meat products via
Maillard browning reactions. Current research suggests consumption of these compounds …

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction
products (MRPs), ie, early MRPs, fluorescent and non-fluorescent advanced glycation end …

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

Maillard reaction is known to result in loss of nutrients, particularly that of essential amino
acids; decrease in digestibility and safety issues due to the development of toxic …

Advanced glycation end products (AGEs), which are present in heat-processed foods, have
been associated with several chronic diseases. Sodium chloride (NaCl) modulates the …

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 …

Melanoidins, formed at the final stages of Maillard reaction (MR), present important
physiological activities, but their structure and reaction pathways are largely unknown in real …