The Maillard reaction involves a series of complicated reactions triggered by amino
compounds reacting with reducing sugars during food processing and storage. During the …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Despite a steady decline in fossil resources in past few decades, demand for petroleum-
based chemicals and polymers has increased sharply. As the dead end of the petroleum …

Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …

Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Roasting is a food processing technique that employs the principle of heating to cook the
product evenly and enhance the digestibility, palatability and sensory aspects of foods with …

Bioactive compounds are mostly prone to decomposition during the production process,
storage, and severe gastrointestinal conditions. Therefore, their potential application as …

New challenges in food production and processing are appearing due to increasing global
population and the purpose of achieving a sustainable food system. Bioactive peptides …