Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

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 …

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 …

Maillard reaction produces flavour and aroma during cooking process; and it is used almost
everywhere from the baking industry to our day to day life to make food tasty. It is often called …

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 …

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 …

Lactose intolerance syndrome can be efficiently tackled consuming low lactose products.
Lactase is the key tool to manufacture low lactose milk (LLM): its addition during milk …

Urea is naturally present in milk, yet urea is added intentionally to increase milk's nitrogen
content and shelf life. In this study, a total of 50 Ultra heat treatment (UHT) milk samples …

Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities
of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a …

This review is the eighth update of the original article published in 1999 on the application of
Matrix‐assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry …