Grape is the main fruit crop in several countries. Although many grape-based food products
can be found in the market, studies have shown that around 75% of the world grape …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

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 …

Traditionally, wine production has been assumed as an environmentally friendly process.
However, it requires a considerable amount of resources (eg water, fertilisers and organic …

Grape is the largest fruit crop worldwide and the grape pomace is an important solid waste
generated from pressing and fermentation processes in wine industries. Wine industry …

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 …

Background Vitis genus comprised about 70 species. Concerning its pharmacological
properties, V. vinifera is the most studied one, but there are other species with interest …

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 …

The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma
compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic …

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed
during thermal process via Maillard reaction. In order to find innovative ways to diminish …