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

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Advanced glycosylation end products (AGEs) are a series of complex compounds which
generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

Background The biodegradable, biocompatible, sustainable, and renewable nature of
biomaterials has led to increased interest in developing biopolymeric food packaging films …

The sensory features of white peony teas (WPTs) significantly change with storage age;
however, their comprehensive associations with composition are still unclear. This study …

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 …

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 …

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 …

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 …