Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

A comparative study of sulphated polysaccharide effects on advanced glycation end-product uptake and scavenger receptor class A level in macrophages

(2020) Takashi Nishinaka et al.   Diabetes & Vascular Disease Research

Low molecular weight fucoidan alleviates diabetic nephropathy by binding fibronectin and inhibiting ECM-receptor interaction in human renal mesangial cells

(2020) Jing Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preventive Effects of Three Polysaccharides on the Oxidative Stress Induced by Acrylamide in a Saccharomyces cerevisiae Model

(2020) Zhen Lin et al.   Marine Drugs

Neuroprotective Effects of Thymoquinone in Acrylamide-Induced Peripheral Nervous System Toxicity Through MAPKinase and Apoptosis Pathways in Rat

(2019) Jamshid Tabeshpour et al.   NEUROCHEMICAL RESEARCH

Pectin oligosaccharides from fruit of Actinidia arguta: Structure-activity relationship of prebiotic and antiglycation potentials

(2019) Rugang Zhu et al.   CARBOHYDRATE POLYMERS

Low Molecular Weight Chitosan (∼20 kDa) protects acrylamide induced oxidative stress in D. melanogaster by restoring dopamine and KIF5B levels

(2019) P. Pramod Kumar et al.   CARBOHYDRATE POLYMERS

The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

(2019) Hojat Mirsadeghi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

(2019) José David Torres et al.   MOLECULES

Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

(2019) Liang et al.   Biomolecules

Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems

(2019) Yu-Wei Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary advanced glycation end products and their relevance for human health

(2018) Kerstin Nowotny et al.   AGEING RESEARCH REVIEWS

Inhibitors of advanced glycation end products from coffee bean roasting by-product

(2018) Beatriz Fernandez-Gomez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices

(2018) Rasha Mousa Ahmed Mousa   FOOD HYDROCOLLOIDS

Inhibition of advanced glycation endproducts during fish sausage preparation by transglutaminase and chitosan oligosaccharides induced enzymatic glycosylation

(2018) Jing Wang et al.   Food & Function

Protective effects of a Ganoderma atrum polysaccharide against acrylamide induced oxidative damage via a mitochondria mediated intrinsic apoptotic pathway in IEC-6 cells

(2018) Guoyong Jiang et al.   Food & Function

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

(2018) Asmaa Al-Asmar et al.   Coatings

Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties

(2017) Monika Gibis et al.   FOOD CHEMISTRY

Acrylamide formation and quality properties of chitosan based batter formulations

(2017) M. Sansano et al.   FOOD HYDROCOLLOIDS

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

(2016) Monika Gibis   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products

(2016) Yu-Wei Chang et al.   FOOD CHEMISTRY

Kinetics of Nε-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Protective effect of chitosan on acrylamide formation in model and batter systems

(2016) M. Sansano et al.   FOOD HYDROCOLLOIDS

Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

(2016) Fatih Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

(2016) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of advanced glycation endproducts in cooked meat products

(2015) Gengjun Chen et al.   FOOD CHEMISTRY

Evaluation of Maillard Reaction Variables and Their Effect on Heterocyclic Amine Formation in Chemical Model Systems

(2015) Cara Dennis et al.   JOURNAL OF FOOD SCIENCE

Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system

(2015) Zhili Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antiglycating Potential of Gum Arabic Capped-Silver Nanoparticles

(2014) Jalaluddin M. Ashraf et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Dietary Sugar and Body Weight: Have We Reached a Crisis in the Epidemic of Obesity and Diabetes?

(2014) George A. Bray et al.   DIABETES CARE

Differences in micronucleus frequency and acrylamide adduct levels with hemoglobin between vegetarians and non-vegetarians

(2014) Natalia Kotova et al.   EUROPEAN JOURNAL OF NUTRITION

Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage

(2013) Rasim Alper Oral et al.   FOOD CHEMISTRY

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans

(2013) Monica Anese et al.   FOOD CHEMISTRY

Relationship between antioxidants and acrylamide formation: A review

(2013) Cheng Jin et al.   FOOD RESEARCH INTERNATIONAL

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

(2013) Van-Den Truong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Red Meat-Derived Heterocyclic Amines Increase Risk of Colon Cancer: A Population-Based Case-Control Study

(2013) Drew S. Helmus et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Vascular effects of advanced glycation endproducts: Clinical effects and molecular mechanisms

(2013) Alin Stirban et al.   Molecular Metabolism

Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

(2012) Daniel Wong et al.   FOOD CHEMISTRY

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

(2012) F. Jimenez-Colmenero et al.   FOOD HYDROCOLLOIDS

Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation

(2012) Nigel G. Halford et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

(2012) Lin Li et al.   MOLECULES

Well-done meat intake and meat-derived mutagen exposures in relation to breast cancer risk: the Nashville Breast Health Study

(2011) Zhenming Fu et al.   BREAST CANCER RESEARCH AND TREATMENT

Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

(2011) George L.J. Hull et al.   FOOD CHEMISTRY

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

(2011) Takahiro Funami   FOOD HYDROCOLLOIDS

Lipid oxidation promotes acrylamide formation in fat-rich model systems

(2010) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish

(2010) F. Oz et al.   Journal of Animal and Veterinary Advances

A decade of change in the seaweed hydrocolloids industry

(2010) Harris J. Bixler et al.   JOURNAL OF APPLIED PHYCOLOGY

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

(2010) Jaime Uribarri et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Inhibitory Mechanism of Naringenin against Carcinogenic Acrylamide Formation and Nonenzymatic Browning in Maillard Model Reactions

(2009) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

(2009) Xiaohui Zeng et al.   FOOD CHEMISTRY

Acrylamide removal from heated foods

(2009) Monica Anese et al.   FOOD CHEMISTRY

Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips

(2009) Xiaohui Zeng et al.   FOOD CHEMISTRY

Heterocyclic amines content of meat and fish cooked by Brazilian methods

(2009) Motoki Iwasaki et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

(2009) T. Koray Palazoğlu et al.   JOURNAL OF FOOD SCIENCE

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Trapping of Phenylacetaldehyde as a Key Mechanism Responsible for Naringenin’s Inhibitory Activity in Mutagenic 2-Amino-1-methyl-6-phenylimidazo [4,5-b]Pyridine Formation

(2008) Ka-Wing Cheng et al.   CHEMICAL RESEARCH IN TOXICOLOGY