Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking

Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on the final levels of the main reported hazardous c...

Full description

Bibliographic Details
Main Authors:	Biagio Fallico, Antonia Grasso, Elena Arena
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Foods
Subjects:	α-dicarbonyl compounds 3-deoxyglucosone glyoxal methylglyoxal 5-hydroxymethylfurfural activation energy
Online Access:	https://www.mdpi.com/2304-8158/11/24/4066

Similar Items

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing
by: Fabrizio Cincotta, et al.
Published: (2021-09-01)

A Citrus and Pomegranate Complex Reduces Methylglyoxal in Healthy Elderly Subjects: Secondary Analysis of a Double-Blind Randomized Cross-Over Clinical Trial
by: Katarzyna Bednarska, et al.
Published: (2023-08-01)

The Influence of Intracellular Glutathione Levels on the Induction of Nrf2-Mediated Gene Expression by α-Dicarbonyl Precursors of Advanced Glycation End Products
by: Liang Zheng, et al.
Published: (2022-03-01)

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds
by: Dianwei Zhang, et al.
Published: (2021-05-01)

Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet
by: Nadia Cruz, et al.
Published: (2022-08-01)

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps
by: Moira Ledbetter, et al.
Published: (2021-07-01)

Dicarbonyl compounds and sugar contents of Thai commercial beverages
by: Monthana Weerawatanakorn
Published: (2013-12-01)

Clearance and Utilization of Dicarbonyl-Modified LDL in Monkeys and Humans
by: Vadim Z. Lankin, et al.
Published: (2023-06-01)

Kinetics of Glycoxidation of Bovine Serum Albumin by Methylglyoxal and Glyoxal and its Prevention by Various Compounds
by: Izabela Sadowska-Bartosz, et al.
Published: (2014-04-01)

Aspalathin and Other Rooibos Flavonoids Trapped α-Dicarbonyls and Inhibited Formation of Advanced Glycation End Products In Vitro
by: Katarzyna Bednarska, et al.
Published: (2022-11-01)

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems
by: Marta Mesías, et al.
Published: (2017-02-01)

Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
by: HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong
Published: (2023-08-01)

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
by: Işıl Gürsul Aktağ, et al.
Published: (2022-01-01)

Glyoxalase System in the Progression of Skin Aging and Skin Malignancies
by: Silvia Yumnam, et al.
Published: (2020-12-01)

Pyridoxamine prevents increased atherosclerosis by intermittent methylglyoxal spikes in the aortic arches of ApoE-/- mice
by: Nordin M.J. Hanssen, et al.
Published: (2023-02-01)

Antioxidation capacity of Maillard systems with carbonyl products of sugar fragmentation
by: K. Cejpek, et al.
Published: (2004-12-01)

Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic
by: An-Ting Tu, et al.
Published: (2021-08-01)

Targeting Methylglyoxal in Diabetic Kidney Disease Using the Mitochondria-Targeted Compound MitoGamide
by: Sih Min Tan, et al.
Published: (2021-04-01)

Effect of Reaction Conditions on the Formation of 3-Deoxyglucosone and 5-Hydroxymethylfurfural in Sugar-acid Reaction System
by: Jianmei LU, et al.
Published: (2022-01-01)

Clearance of carbonyl-modified lipoproteins from the bloodstream of rabbits
by: M. A. Grechnikova, et al.
Published: (2016-05-01)

Generation of a GLO-2 deficient mouse reveals its effects on liver carbonyl and glutathione levels
by: Xingsheng Li, et al.
Published: (2021-12-01)

Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen
by: Yan-Xiang Bi, et al.
Published: (2022-12-01)

Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid–liquid microextraction coupled with gas chromatography–mass spectrometry
by: Jangho Lee, et al.
Published: (2024-06-01)

Studies on the Reaction of Dietary Methylglyoxal and Creatine during Simulated Gastrointestinal Digestion and in Human Volunteers
by: Stephanie Treibmann, et al.
Published: (2022-08-01)

Autoimmune response to AGE modified human DNA: Implications in type 1 diabetes mellitus
by: Saheem Ahmad, et al.
Published: (2014-09-01)

Emerging Glycation-Based Therapeutics—Glyoxalase 1 Inducers and Glyoxalase 1 Inhibitors
by: Naila Rabbani, et al.
Published: (2022-02-01)

Novel dicarbonyl metabolic pathway via mitochondrial ES1 possessing glyoxalase III activity
by: Ginga Ito, et al.
Published: (2023-01-01)

Effect of advanced glycation end products on platelet activation and aggregation: a comparative study of the role of glyoxal and methylglyoxal
by: Cristian Arriagada-Petersen, et al.
Published: (2021-05-01)

A Novel Chromatographic Method to Assess the Binding Ability towards Dicarbonyls
by: Angelica Artasensi, et al.
Published: (2023-07-01)

Can N Nutrition Lead to “Plant Diabetes”? The Perspective From Ammonium Nutrition and Methylglyoxal Accumulation
by: Mikel Rivero-Marcos, et al.
Published: (2022-05-01)

Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee
by: Haeun Lee, et al.
Published: (2023-10-01)

Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
by: Ondřej Novotný, et al.
Published: (2007-06-01)

Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts
by: Weitao Wang, et al.
Published: (2023-01-01)

TO THE QUESTION OF DIAGNOSTICS AND WAYS OF CORRECTION OF THE DIABETIC MACROVASCULAR DISEASE OF THE LOWER EXTREMITIES IN PATIENTS WITH TYPE 2 DIABETES MELLITUS
by: N. A. Shemyakina, et al.
Published: (2017-11-01)

Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
by: Pei Zhu, et al.
Published: (2022-06-01)

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
by: Yanxiang Bi, et al.
Published: (2024-01-01)

Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic <span style="font-variant: small-caps">Maillard</span> Reaction Intermediates
by: Leon Valentin Bork, et al.
Published: (2023-09-01)

Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study
by: Hui Tan, et al.
Published: (2024-03-01)

Unripe <i>Carica papaya</i> Protects Methylglyoxal-Invoked Endothelial Cell Inflammation and Apoptosis via the Suppression of Oxidative Stress and Akt/MAPK/NF-κB Signals
by: Wattanased Jarisarapurin, et al.
Published: (2021-07-01)

Glycation of heme-protein, “myoglobin” by 3-deoxyglucosone: Implications in immunogenicity
by: Rongfang Tang, et al.
Published: (2020-07-01)