Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures.

Jennifer V Félix-MedinaJulio Montes-ÁvilaRoberto Gutiérrez-DoradoFrancisco J MoralesMarta MesíasMaría Fernanda Quintero-Soto Cristina Delgado-Andrade

Published in: Journal of the science of food and agriculture (2024)

This investigation illustrates the importance of considering both potential risks and associated benefits of compounds formed during the Maillard reaction while developing new extruded snacks. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

human health
climate change
risk assessment
public health
oxidative stress
ionic liquid
meta analyses