Hydroxymethylfurfural, a versatile platform chemical made from renewable resources
Over the last century, the world has become increasingly dependent on oil as its main
source of chemicals and energy. Driven largely by the strong economic growth of India and …
source of chemicals and energy. Driven largely by the strong economic growth of India and …
[HTML][HTML] Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
Neo-formed contaminants (NFCs) are compounds forming during heating or preservation
processes and exhibiting possible harmful effects to humans. Among the several NFCs …
processes and exhibiting possible harmful effects to humans. Among the several NFCs …
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …
Research progress on generation, detection and inhibition of multiple hazards-acrylamide, 5-hydroxymethylfurfural, advanced glycation end products …
Z Zhang, Y Chen, P Deng, Z He, F Qin, Q Chen… - Food Chemistry, 2024 - Elsevier
While baking produces attractive flavors for foods, it also generates various endogenous by-
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …
Carob pulp: a nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A review
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …
The Maillard reaction and its control during food processing. The potential of emerging technologies
H Jaeger, A Janositz, D Knorr - Pathologie biologie, 2010 - Elsevier
The Maillard reaction between reducing sugars and amino acids is a common reaction in
foods which undergo thermal processing. Desired consequences like the formation of flavor …
foods which undergo thermal processing. Desired consequences like the formation of flavor …
Current issues in dietary acrylamide: formation, mitigation and risk assessment
Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable
human carcinogen by the International Agency of Research on Cancer. AA is produced as …
human carcinogen by the International Agency of Research on Cancer. AA is produced as …
Melanoidins formed by Maillard reaction in food and their biological activity
AP Echavarría, J Pagán, A Ibarz - Food Engineering Reviews, 2012 - Springer
This paper is a review of the recent studies on Maillard reaction products, the formation
mechanism for these compounds and melanoidin structure, the undesirable consequences …
mechanism for these compounds and melanoidin structure, the undesirable consequences …
Acrylamide in foods: a review of the science and future considerations
DR Lineback, JR Coughlin… - Annual review of food …, 2012 - annualreviews.org
Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the
reaction of reducing sugars (eg, glucose or fructose) with the amino acid asparagine via the …
reaction of reducing sugars (eg, glucose or fructose) with the amino acid asparagine via the …
[HTML][HTML] Designing healthier bread through the lens of the gut microbiota
Background Food systems worldwide have become industrialized over the past century with
impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality …
impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality …