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Formation of advanced glycation end products by novel food processing technologies: A review

Lucas Prestes Fallavena1, Naira Poerner Rodrigues2, Ligia Damasceno Ferreira Marczak2

  • 1Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil.

Food Chemistry
|June 6, 2022
PubMed

Keywords:
AGEsFood processingMaillard reactionNon-thermal technologiesThermal technologies

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