Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It
massively contributes to the flavor, color, health benefits and safety of foods and could be …

Gallic acid (GA), a phenolic acid found in fruits and vegetables, has been consumed by
humans for centuries. Its extensive health benefits, such as antimicrobial, antioxidant …

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Abstract α‐Dicarbonyl compounds (α‐DCs) are readily produced during the heating and
storage of foods, mainly through the Maillard reaction, caramelization, lipid‐peroxidation …

Background Methylglyoxal, a reactive carbonyl compound widely present in thermally
processed foods, is produced from sugar degradation and lipid oxidation. Methylglyoxal can …

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing
foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly …

The inhibitory effects of eight common hydrocolloids on the formation of advanced glycation
end products (AGEs) were evaluated using chemical models. Among the hydrocolloids …

This review summarized recent studies about the effects of polyphenols on the allergenicity
of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorogenic …

As a consequence of the increase in consumer demand for added-value foods, the purpose
of this study was to develop pizza bases, exploiting the techno-functional properties of …