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

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Bioactive compounds are mostly prone to decomposition during the production process,
storage, and severe gastrointestinal conditions. Therefore, their potential application as …

Advance glycation end products (AGEs) are a diverse group of compounds formed through
the non-enzymatic maillard reaction of reducing sugars with the free amino groups in …

Advanced glycation end products (AGEs) are naturally occurring biomolecules formed by
interaction of reducing sugars with biomolecules such as protein and lipids etc., Long term …

The advanced glycation end-products (AGEs) arise from non-enzymatic reactions of sugar
with protein side chains, some of which are oxido-reductive in nature. Enhanced production …

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 …

Our skin is an organ with the largest contact area between the human body and the external
environment. Skin aging is affected directly by both endogenous factors and exogenous …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

Microalgae are huge natural sources of high-value compounds with health-promoting
properties. The carotenoids derived from microalgae have significant antioxidant and anti …