Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies-Reference-Cited by-同舟云学术

Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies

Published:2021-10-08 Issue:6 Volume:20 Page:5489-5515
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Xie Yajing¹,Fels‐Klerx H. J.²,Leeuwen Stefan P. J.²,Fogliano Vincenzo¹

Affiliation:

1. Food Quality and Design Group Wageningen University Wageningen The Netherlands

2. Wageningen Food Safety Research Wageningen The Netherlands

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12842

Reference96 articles.

1. The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

2. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

3. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

4. Furan in commercial baby foods from the Spanish market: Estimation of daily intake and risk assessment;Altaki M. S.;Food Additives & Contaminants: Part A,2017

5. Toxicology, occurrence and risk characterisation of the chloropropanols in food: 2-Monochloro-1,3-propanediol, 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol

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