Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

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

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor
leading to the popularity of deep-fried foods. Comparing with flavors from other conventional …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …

For decades, frying has been a popular technique for the preparation of foods, both on
domestic and industrial scales. The effects of edible oil type and frying operation conditions …

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 …

Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins,
vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation …

Heterocyclic aromatic amines (HAAs) as probable carcinogenic substances are mainly
generated in meat products during thermal processing. Numerous studies have contributed …

This study investigated the effect of different types of smoking materials on the flavor,
heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken …