Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …

The Maillard reaction (MR) is a complicated chemical process that has been extensively
studied. Harmful chemicals known as advanced glycation end products (AGEs), with …

Background Lactose hydrolysed milk and milk products have emerged as a boon to lactose
intolerant people worldwide, however, many challenging technical issues are faced during …

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 …

Milk compounds are important for human nutrient requirements and health. The ruminal
metabolic profile is responsible for dietary nutrition and determines milk production. Perilla …

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 …

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 …

ABSTRACT N (6)-Carboxy-methyl lysine (CML), a biomarker of advanced glycation end
products (AGE), is one of the hazardous substances from the food safety perspective …

Advanced glycation end products (AGEs) are a class of heterogeneous compounds formed
by the Maillard reaction between reducing sugars and free amino groups of proteins …

Monosodium L-Glutamate (MSG) is a sodium salt of glutamic acid (IUPAC: Sodium 2-
aminopentanedioate) globally used as an additive for a broad spectrum of foodstuffs [1]. In …