Edible packaging is a sustainable product and technology that uses one kind of “food”(an
edible material) to package another kind of food (a packaged product), and organically …

Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

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

Acrylamide (AA) formation in starch‐based processed foods at elevated temperatures is a
serious health issue as it is a toxic and carcinogenic substance. However, the formation of …

Deep frying resulting in high‐fat content is extensively used in the food industries and
domestic households, and becoming an integral diet globally. The physical and chemical …

Abstract Knowledge about oil absorption during frying is crucial for the design and
production of healthier reduced-fat food products. For this reason, we systematically …

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic
amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a …

Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

Maillard reaction during food processing contributes to the formation of some unpleasant
heat-induced toxicants including advanced glycation end products (AGEs) and 5 …