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

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 …

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

While baking produces attractive flavors for foods, it also generates various endogenous by-
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …

Abstract Background 5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising
in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF …

As a kind of traditional food, gluten is widely studied for its physical and chemical properties
after processing, while little attention is paid to the simulation cooking processing, digestion …

Acrylamide (AA) formation in starch‐based processed foods at elevated temperatures is a
serious health issue as it is a toxic and carcinogenic substance. However, the formation of …

Maillard reaction during food processing contributes to the formation of some unpleasant
heat-induced toxicants including advanced glycation end products (AGEs) and 5 …

The increasing prevalence of overweight and obesity requires new, effective prevention and
treatment strategies. One approach to reduce energy intake is by developing novel foods …

The present study aimed to investigate the effect of recipe and temperature–time on the
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking …