The Novel Roles of Macromolecules in Food Science and Their Inhibitory Effects on Foodborne Hazards
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".
Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 1738
Special Issue Editors
Interests: Maillard recation; polyphenols; heterocyclic amines; acrylamide; advamced glycation end products; metabolomics
Special Issue Information
Dear Colleagues,
In order to obtain satisfactory quality, food materials are usually processed. However, along with the improvement in food quality, the Maillard reaction in foods gives rise to toxic byproducts, such as heterocyclic amines (HCAs), acrylamide (AA), advanced glycation end products (AGEs), acrylamide, ethyl carbamate, methylimidazole, etc. The inhibition of their formation during thermal processing is the most practical way to minimize their dietary exposure and thus the associated health risks. Recently, studies in this area have become much more popular, and various effective strategies have been proposed, especially with the use of exogenous additives such as some macromolecules.
Based on the increasing safety concerns of food processing procedures, it would be interesting to report the latest research on the generation and control of harmful products during food processing using macromolecules.
Dr. Wei Quan
Dr. Ye Jiao
Guest Editors
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Keywords
- maillard reaction
- thermally induced toxicants
- heterocyclic amines
- acrylamide
- advanced glycation end products
- hydrocolloids
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