Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which
promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard …

Background The biodegradable, biocompatible, sustainable, and renewable nature of
biomaterials has led to increased interest in developing biopolymeric food packaging films …

Pyrazines are a class of active aromatic substances existing in various foods. The
accumulation of pyrazines has an impact on flavor and quality of food products. This review …

The fermentation process of traditional shrimp paste is closely associated with the
production of flavor substances, but the formation mechanism of key aroma components is …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …

Maillard reaction products (MRPs) produced during thermal processing of tea are intimately
related to its flavor. Our recent work revealed that both levels of l-theanine and d …

Food preparation involves the blending of various food ingredients to make more convenient
processed food products. It is a long chain process, where each stage posing a risk of …

This research delves into the Maillard reaction (MR) in high-solid gelatin-saccharide
mixtures consisting of 8% and 72% of allulose, fructose, or fructo-oligosaccharides, which …

Abstract Nonanal,(E)-2-nonenal,(E, E)-2, 4-nonadienal, and (E, Z)-2, 6-nonadienal were
used to reveal the effect of the number and position of unsaturated bond in aliphatic …

Nowadays, maintaining the health of the body and choosing food and drinks with high
nutritional value has become a general concern. Milk-containing grape sap (MGS) is a novel …