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

Emerging processing methods have been applied in coffee bean processing for improved
sensory quality. The processes focus on optimizing the fermentation process of the coffee …

Maillard reaction products are largely responsible for the development of color, taste and
especially aroma of thermally treated food. For this reason, our review focused on gathering …

Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Food protein-derived peptides serve as food ingredients that can influence flavor and
bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage …

Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic
injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular …

Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a
complex mixture of thousands of bioactive compounds, and some of them have numerous …

The research of value-added applications for coffee silverskin (CSS) requires studies to
investigate potential bioactive compounds and biological activities in CSS extracts. In this …

Melanin is a secondary metabolite composed of complex heterogeneous polymers. Fungal
melanin is considered to be a sustainable and biodegradable natural pigment and has a …