The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to
12 months) and baby foods (BFs; up to 3 years) are also important for providing essential …

Abstract A Headspace-Solid Phase Microextraction–Gas Chromatography–Mass
Spectrometry (HS-SPME–GC–MS) method was developed and validated for the …

Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …

This review presents an outline of the application of the most popular sorbent-based
methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses …

The benefits that high‐pressure thermal sterilization offers as an emerging technology could
be used to produce a better overall food quality. Due to shorter dwell times and lower …

Furan is generally produced during thermal processing of various foods including baked,
fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared …

The presence of ascorbic acid (AA), vitamin C (AA+ dehydroascorbic acid (DHAA)) and
furfural as potential precursors of furan in commercial fruit and vegetable jarred baby food …

Background: Electrochemical sensors are widely used for the determination of drugs and
food compounds. In recent years, the amplification of electrochemical signals with …

The occurrence of furan in home cooked food was studied. Cooking was found to reduce the
level of furan in ready-to-eat foods, however on average around 50% of furan remain in the …