Advanced glycosylation end products (AGEs) are a series of complex compounds which
generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk …

Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which
promotes the color, flavor and sensory characteristics formation. In the meanwhile, Maillard …

There is increasing evidence that diet influences the relationship between gut microbiota
and individual health outcomes. Nutrient intake affects the composition of the gut microbial …

Foods contain dietary fibers which can be classified into soluble and insoluble forms. The
nutritional composition of fast foods is considered unhealthy because it negatively affects the …

Human milk is considered the most valuable form of nutrition for infants for their growth,
development and function. So far, there are still some cases where feeding human milk is …

Consumers' demand for foods with high nutritional value and health benefits has fueled the
development of prebiotic foods. In coffee industry, cherries transformation into roasted beans …

The aim of this study was to assess the possibility of shaping properties of beers at the stage
of brewing wort production with the use of various types of special malts (chocolate pale …

Dietary melanoidins are late stage Maillard reaction products (MRPs), browning colorants
and predominantly high molecular weight (HMW) chemicals. They originate through …

Coffee contains human health-related molecules, namely polyphenols that possess a wide
range of pharmacological functions, and their intake is associated with reduced colon …

The objective of this study is to assess the potential anti-obesity effects of black garlic
melanoidins (MLDs) and gut microbiota changes in an animal model, hypothesizing that the …