Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

•AGEs, HAAs, AA, 5-HMF, and PAHs are toxic substances that are produced during the thermal processing of certain foods.•The hazards present in thermal processing are closely linked to the Maillard reaction.•The presence of ingredients and processing techniques in food can result in the creation of p...

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Vydáno v:	Journal of food protection Ročník 87; číslo 9; s. 100338
Hlavní autoři:	Xiong, Ke, Li, Meng-meng, Chen, Yi-qiang, Hu, Yu-meng, Jin, Wen
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Elsevier Inc 01.09.2024 Elsevier
Témata:	Food processing contaminants Food safety Natural antioxidant New processing technology Reduction strategies New processing technology Food safety Food processing contaminants Natural antioxidant Reduction strategies
ISSN:	0362-028X, 1944-9097, 1944-9097
On-line přístup:	Získat plný text
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