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

In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in
deep fat fried food products. Significant interests is captured by the scientific society and the …

Acrylamide is proven to be carcinogenic in rodents and a 'probable'human carcinogen, with
increasing evidence of positive associations with human cancers. Thus, authorities and …

Many food ingredients and additives can be used to improve fried food, but hydrocolloids
are the principal category of functional agents that have been used for the past forty years …

Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic
amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of …

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly
starchy foods during heating process such as baking, frying and roasting. Acrylamide is …

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the
amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in …

Advanced glycation end-products (AGEs) are the final products of the non-enzymatic
interaction between reducing sugars and amino groups in proteins, lipids and nucleic acids …

The inhibitory effects of eight common hydrocolloids on the formation of advanced glycation
end products (AGEs) were evaluated using chemical models. Among the hydrocolloids …

Acrylamide is a process contaminant and neurotoxic with growing evidence of cancer in
human. Potato-based products majorly contribute towards acrylamide dietary intake thereby …