An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing
sugars in honey and various processed foods in acidic environments when they are heated …

Neo-formed contaminants (NFCs) are compounds forming during heating or preservation
processes and exhibiting possible harmful effects to humans. Among the several NFCs …

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 …

Protein is a major nutrient present in foods along with carbohydrates and lipids. Food
proteins undergo a wide range of modifications during food production, processing, and …

Nowadays acrylamide is known not only as synthetic material used in industry, but also as
carcinogenic, cyto-and genotoxic compound which forms during heat-induced process (due …

While baking produces attractive flavors for foods, it also generates various endogenous by-
products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation …

The influence of different roasting degrees on the content of bioactive compounds and the
antioxidant activity (AA) of arabica and robusta coffees was evaluated. AA was estimated by …

This paper presents a review regarding several aspects of the development of browning
during baking of bakery products, mainly from an engineering point of view. During baking …

ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …

During breadmaking, different ingredients are used to ensure the development of a
continuous protein network that is essential for bread quality. Interests in incorporating …