Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It
massively contributes to the flavor, color, health benefits and safety of foods and could be …
massively contributes to the flavor, color, health benefits and safety of foods and could be …
Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
The Maillard reaction (MR) has been established to be a paramount contributor to the
characteristic sensory property of thermally processed food products. Meanwhile, MR also …
characteristic sensory property of thermally processed food products. Meanwhile, MR also …
The role of additives on acrylamide formation in food products: A systematic review
AH Abedini, N Vakili Saatloo, M Salimi… - Critical Reviews in …, 2024 - Taylor & Francis
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products,
whose formation can be reduced by adding some additives. Furthermore, the type of food …
whose formation can be reduced by adding some additives. Furthermore, the type of food …
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
L Wang, M Wen, Y Zhou, L Zhang - … of the Science of Food and …, 2024 - Wiley Online Library
BACKGROUND Roasting is an essential step in making roasted teas, and its role in
producing flavors has been widely studied. However, the variation of potential hazardous …
producing flavors has been widely studied. However, the variation of potential hazardous …
Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry
W Hu, M Wen, Z Han, XL Gao, JP Ke, M Zhu… - Food Research …, 2024 - Elsevier
The capacity differences of seven catechin monomers to produce colors after treating with
catechin-free extract were investigated. After 240-min reaction, only (-)-epicatechin (EC) and …
catechin-free extract were investigated. After 240-min reaction, only (-)-epicatechin (EC) and …
Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads
AM Hamdani, IA Wani, NA Bhat, K Maqbool… - … and Dietary Fibre, 2024 - Elsevier
Gluten-free breads were prepared from rice-chickpea composite flour. Apricot, guar and
locust bean gum samples were added at 2%(w/w) test concentration to dough samples. The …
locust bean gum samples were added at 2%(w/w) test concentration to dough samples. The …
Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices
Z Guo, X Feng, G He, H Yang, T Zhong… - … Reviews in Food …, 2024 - Wiley Online Library
With rising consumer awareness of health and wellness, the demand for enhanced food
safety is rapidly increasing. The generation of chemical contaminants during the thermal …
safety is rapidly increasing. The generation of chemical contaminants during the thermal …
Recent advances in dietary polyphenols (DPs): antioxidant activities, nutrient interactions, delivery systems, and potential applications
Dietary polyphenols (DPs) have garnered growing interest because of their potent functional
properties and health benefits. Nevertheless, the antioxidant capabilities of these …
properties and health benefits. Nevertheless, the antioxidant capabilities of these …
[HTML][HTML] Effect of Tea Polyphenols on the formation of Advanced Glycation End Products (AGEs), Functional and Structural Properties of Modified Protein in Maillard …
H Li, Z Chen, Y Qian, Y Dai, Y Ping, Q Wang, X Fang… - LWT, 2024 - Elsevier
To improve the solubility and processing properties of gluten protein, Maillard reaction at
three temperatures (70° C, 100° C and 130° C) was used to modified gluten, and the effect …
three temperatures (70° C, 100° C and 130° C) was used to modified gluten, and the effect …
Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects; A review
V Hitlamani, AI Aashitosh - Food Control, 2024 - Elsevier
Background Acrylamide (AA) is a hazardous chemical in various foods, including wheat-
based products consumed globally. As AA has been linked to toxicity, reducing its levels in …
based products consumed globally. As AA has been linked to toxicity, reducing its levels in …