Frying is one of the most common methods of preparing foods. However, it may lead to the
formation of potentially hazardous substances, such as acrylamide, heterocyclic amines …

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide
(AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are …

During the thermal processing, proteins of Hengshan goat meat undergo structural
modifications such as degradation, oxidation and denaturation, ultimately affect the …

The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition,
antioxidative capacity, meat quality and volatile compound concentrations of duck meat …

This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated
hazardous products, aroma characteristics of grass carp fillets and their relationship under …

The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the
water distribution and key aroma compounds in roasted chicken during the electric roasting …

The changes of quality attributes that are responsible for the formation of two typical markers
of advanced glycation end products (AGEs), including N ε-carboxymethyl-lysine (CML) and …

Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) with
the structure of aminoimidazoazaarene is produced by reaction of specific reactive …

The effects of chicken roasting temperature and time on the production of heterocyclic
aromatic amines (HAAs) were investigated and an HAA prediction model based on heating …

Probiotics are being used in diets to improve the quality of chicken meat. The aim of the
study was to investigate the effects of dietary supplementation with Brevibacillus …