Advanced glycation end products (AGEs) are a heterogeneous, complex group of
compounds that are formed when reducing sugar reacts in a non-enzymatic way with amino …

Ever since the discovery of the Maillard reaction in 1912 and the discovery of the interaction
between advanced glycation end-products and cellular receptors, impressive progress has …

Subcritical water extraction (SWE) is a very promising technique for obtaining bioactives
(mainly antioxidants) from natural sources; even if sometimes the high operation …

This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent
and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the …

Plant proteins are expected to become a major protein source to replace currently used
animal‐derived proteins in the coming years. However, there are always challenges when …

In this study, the structure and flavor characteristics of soybean meal hydrolysates-reducing
sugars Maillard reaction products (MRPs) were evaluated. Sugars added to the soybean …

Reactive oxygen species (ROS) are formed continuously in the organism even under
physiological conditions. If the level of ROS in cells exceeds the cellular defense capacity …

Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4–6 min)
and pretreatment on the formation of food hazard factors in fried fish nuggets were …

Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean
protein were prepared by combining dehydration method with spray drying and vacuum …

Much attention has been given to investigate the formation of Maillard reaction products in
thermal processing food due to potential health risks. This study aimed to the profiles of …