The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.Ab...The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.Abstract In today’s society,as contemporary diets gain prominence,con-sumers are increasingly attuned to food quality and safety.These diets often involve heat processing,a key contributor to elevated levels of advanced glycation end products(AGEs).AGEs are harmful,diverse molecules formed through nonenzymatic glycation both endogenously and exogenously due to heat processing.AGEs are closely associated with the development of diabetes,cardiovascular diseases,and neuro-degenerative disorders via oxidative stress and inflammation pathways.This review systematically discusses the structural diversity and for-mation mechanisms of AGEs during food processing,highlights current and emerging detection methods,and evaluates technological in-terventions aimed at reducing AGEs content.Special emphasis is recent progress in plant-derived inhibitors,particularly bioactive peptides,with a focus on their structural characteristics,molecular weight,bio-logical activities,and roles in modulating AGEs formation.Although many plant-based compounds exhibit antiglycation potential,plant derived peptides remain underexplored,especially regarding their application in real food matrices and elucidation of their mechanisms during processing.The findings underscore how natural inhibitors can effectively control AGEs content in foods.Looking ahead,future evalu-ation of novel plant-based inhibitors through advanced technology is anticipated to enhance food safety further.展开更多
The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.
UHPLC-QqQ-MS/MSUltrahigh-performance liquid chromatog-raphy triple quadrupole tandem mass spectrometry.1.Introduction In contemporary times,the rise in consumption of processed foods has brought increased usage of hea...UHPLC-QqQ-MS/MSUltrahigh-performance liquid chromatog-raphy triple quadrupole tandem mass spectrometry.1.Introduction In contemporary times,the rise in consumption of processed foods has brought increased usage of heat processing in food przeparation.During thermal processing,Maillard reaction(MR)products form,which positively impacts food colors,flavors,and aromas.However,they also contribute to the formation of hazardous chemical compounds known as advanced glycation end products(AGEs).展开更多
The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.
文摘The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.Abstract In today’s society,as contemporary diets gain prominence,con-sumers are increasingly attuned to food quality and safety.These diets often involve heat processing,a key contributor to elevated levels of advanced glycation end products(AGEs).AGEs are harmful,diverse molecules formed through nonenzymatic glycation both endogenously and exogenously due to heat processing.AGEs are closely associated with the development of diabetes,cardiovascular diseases,and neuro-degenerative disorders via oxidative stress and inflammation pathways.This review systematically discusses the structural diversity and for-mation mechanisms of AGEs during food processing,highlights current and emerging detection methods,and evaluates technological in-terventions aimed at reducing AGEs content.Special emphasis is recent progress in plant-derived inhibitors,particularly bioactive peptides,with a focus on their structural characteristics,molecular weight,bio-logical activities,and roles in modulating AGEs formation.Although many plant-based compounds exhibit antiglycation potential,plant derived peptides remain underexplored,especially regarding their application in real food matrices and elucidation of their mechanisms during processing.The findings underscore how natural inhibitors can effectively control AGEs content in foods.Looking ahead,future evalu-ation of novel plant-based inhibitors through advanced technology is anticipated to enhance food safety further.
文摘The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.
基金supported by the National Key Research and Development Program of China(2022YFF1100300)Special Foundation for Science and Technology Program of Jiangsu province(Key Research and Development Program Modern Agriculture)(BE2023311).
文摘UHPLC-QqQ-MS/MSUltrahigh-performance liquid chromatog-raphy triple quadrupole tandem mass spectrometry.1.Introduction In contemporary times,the rise in consumption of processed foods has brought increased usage of heat processing in food przeparation.During thermal processing,Maillard reaction(MR)products form,which positively impacts food colors,flavors,and aromas.However,they also contribute to the formation of hazardous chemical compounds known as advanced glycation end products(AGEs).
文摘The authors regret that the abstract was inadvertently omitted dur-ing the production process of the article.The complete abstract is pro-vided below.The authors would like to apologise for any inconvenience caused.
