Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in
cooked foods often rely on a reduction in the extent of the Maillard reaction, in which …

The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Nowadays acrylamide is known not only as synthetic material used in industry, but also as
carcinogenic, cyto-and genotoxic compound which forms during heat-induced process (due …

While baking produces attractive flavors for foods, it also generates various endogenous by-
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …

Lactic acid bacteria (LAB) are of major interest in the food industry primarily by virtue of their
biopreservative properties. LAB have ability to produce various types of antimicrobial …

Thermal treatment can initiate the production of some undesirable compounds in foods
during processing. Acrylamide is one among such compounds that is produced (in starch …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

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 …

This study mainly focuses on finding a strategy for reduction of Fusarium mycotoxin in
malting wheat grains, predominantly used in the production of beverages and certain baked …