Acrolein is a highly toxic agent that may promote the occurrence and development of various
diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main …

Acrolein (ACR) is a harmful and active aldehyde produced in processed food that
endangers foods safety. We undertook this work to explore the ACR-trapping ability of …

Acrolein is a widespread contaminant found in both diet and environment, entering the
human body through food, alcohol, smoking, and exposure to fuel combustion fumes. While …

Acrolein (ACR) is a highly active, simple unsaturated aldehyde found in various high-
temperature processed foods. Its long-term accumulation in the human body increases the …

Biopreservation is defined as the use of microbes or microbially produced compounds to
enhance the safety and shelf-life of food, which includes food fermentation. It is a promising …

Flavor is one of the most important, but also the least researched parameter of bread quality.
Numerous volatile compounds that contribute to the flavor profile of bread are usually …

This study investigated the effects of whole green banana flour (GBF) fortification on volatiles
compounds of bread. The volatiles were determined in the bread crumb and crust using …

Acrolein (ACR), the simplest α, β-unsaturated aldehyde, possesses high reactivity and
toxicity both in vitro and in vivo and results in various chronic diseases. This has attracted …

Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal
processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary …

Reactive carbonyl species (RCS), including acrolein (ACR), methylglyoxal (MGO), and
glyoxal (GO), are typically generated in food processing and accumulate in the body for …