Advanced glycosylation end products (AGEs) are a series of complex compounds which
generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …

Food ingredients commonly undergo heat treatment. Meat, in particular, is typically
consumed after some form of heating, such as boiling or roasting. Heating of meat can …

The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …

Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common
hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat …

Piao chicken breast meat was cooked by three different methods (boiling, frying and
roasting). Non-volatile and volatile substances in the three cooked chicken were analyzed …

With the development of living standards, harmful substances in diet and food safety have
seriously endangered people health and life. Advanced glycation end products (AGEs) …

Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic
amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of …