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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Bibliographic Details

Published in:	Journal of food protection Vol. 87; no. 9; p. 100338
Main Authors:	Xiong, Ke, Li, Meng-meng, Chen, Yi-qiang, Hu, Yu-meng, Jin, Wen
Format:	Journal Article
Language:	English
Published:	Elsevier Inc 01.09.2024 Elsevier
Subjects:	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
Online Access:	Get full text
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