Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
A Shakoor, C Zhang, J ** biopolymeric food packaging films …
Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
FY Fan, CS Huang, YL Tong, HW Guo, SJ Zhou, JH Ye… - Food Chemistry, 2021 - Elsevier
The sensory features of white peony teas (WPTs) significantly change with storage age;
however, their comprehensive associations with composition are still unclear. This study …
however, their comprehensive associations with composition are still unclear. This study …
Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins
The majority of foods that are consumed in our developed society have been processed.
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …
Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard …
Edible insects as ingredients in food products: Nutrition, functional properties, allergenicity of insect proteins, and processing modifications
J Yang, S Zhou, H Kuang, C Tang… - Critical reviews in food …, 2024 - Taylor & Francis
Edible insect products contain high-quality protein and other nutrients, including minerals
and fatty acids. The consumption of insect food products is considered a future trend and a …
and fatty acids. The consumption of insect food products is considered a future trend and a …
Inhibition of advance glycation end products formation, gastrointestinal digestion, absorption and toxicity: A comprehensive review
N Feng, Y Feng, J Tan, C Zhou, J Xu, Y Chen… - International Journal of …, 2023 - Elsevier
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 …
interaction between reducing sugars and amino groups in proteins, lipids and nucleic acids …
Perusal of food allergens analysis by mass spectrometry-based proteomics
V Marzano, B Tilocca, AG Fiocchi, P Vernocchi… - Journal of …, 2020 - Elsevier
Food allergy is the disease where the immune system is elicited by antigens in food.
Although innocuous for immune-tolerant individuals, an ever-growing number of food …
Although innocuous for immune-tolerant individuals, an ever-growing number of food …