Infant formulas are milk-based products, which are adapted to the composition of human
milk. To ensure microbiological safety and long shelf life, infant formulas usually undergo …

This article reviews the latest developments in the application of capillary electromigration
methods for the analysis of foods and food components. Nowadays, methods based on CE …

An accurate method for the quantification of carboxymethyllysine (CML) in food samples is
evaluated. CML, a stable advanced Maillard compound, is considered as an useful marker …

The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to
the presence of a primary amino group on its side chain, lysine is particularly prone to …

Drying is a widely used technique in food manufacturing to preserve food stability by
minimizing physical and chemical changes during storage. In dried pasta production, drying …

Food authenticity is a term which simply refers to whether the food purchased by the
consumer matches its description. False description can occur in many forms, from the …

The evaluation of heat damage in ultra-high pressure homogenized (UHPH)-treated
samples has been studied by analyzing different thermal indicators such as compounds that …

The sun-dried pear of S. Bartolomeu (Pyrus communis L. var. S. Bartolomeu) is a traditional
sweet food product of unique elastic properties and reddish brown colour. Alternative drying …

A multinational collaborative team led by the US Pharmacopeial Convention is currently
investigating the potential of near-infrared (NIR) spectroscopy for nontargeted detection of …

A new method for qualitative and quantitative analysis of furosine in food products by
capillary electrophoresis coupled to tandem mass spectrometry (CE‐MS 2) has been …