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 …

Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in
cooked foods often rely on a reduction in the extent of the Maillard reaction, in which …

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 …

The marine environment is a rich source of biological and chemical diversity. It covers more
than 70% of the Earth's surface and features a wide diversity of habitats, often displaying …

Abstract l‐Asparaginase (EC 3.5. 1.1.) is a vital enzyme that hydrolyzes l‐asparagine to l‐
aspartic acid and ammonia. This property of l‐asparaginase inhibits the protein synthesis in …

Metal–organic frameworks (MOFs) have been recently studied for a variety of applications
because of their huge surface area, large porosity, and tunable functionality. In this work, for …

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …

Acrylamide is a process-induced food toxicant which is formed during heating of food
products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes …

Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried
coffee cascara and their impact on the safety and health promoting properties of a novel …