Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It
massively contributes to the flavor, color, health benefits and safety of foods and could be …

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

Quality deterioration of fresh or processed foods is a major challenge for the food industry
not only due to economic losses but also due to the risks associated with spoiled foods …

A diet rich in phytochemical phenolics has been associated with the reduction of some
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …

Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of
plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that …

Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing
foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly …

Repeated acrylamide (ACR) exposure in experimental animals and humans causes
variable degrees of neuronal damage. Because of its unique features, several green …

Acrylamide (AA) is a well-known toxic compound created at some stage of food products'
thermal process through the Maillard reaction (via interaction of reducing sugars and amino …

This study employed the principles of electrothermal process using ohmic heating (OH) to
extract phenolic compounds from rambutan peel. Deionized water and ethanol at different …