Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies-Reference-Cited by-同舟云学术

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Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies

Published:2024-01-29 Issue:5 Volume:72 Page:2434-2450
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Mianzhang¹^ORCID,Huang Caihuan¹,Ou Juanying¹,Liu Fu¹^ORCID,Ou Shiyi¹²^ORCID,Zheng Jie¹³^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China

2. Guangzhou College of Technology and Business, 510580 Guangzhou, Guangdong China

3. Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, 510632 Guangzhou , China

Funder

Zhongshan Science and Technology Bureau

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08225

Reference129 articles.

1. Glyoxal in hyperglycaemic ischemic stroke – a cohort study

2. Glyoxal formation by Fenton-induced degradation of carbohydrates and related compounds

3. Formation of glyoxal in hydroxyacetaldehyde and glycine nonenzymatic browning Maillard reaction: A computational study

4. Food-derived 1,2-dicarbonyl compounds and their role in diseases

5. Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods

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1. Alkylresorcinols trap malondialdehyde in whole grain crackers;Food Chemistry;2025-01

2. Catalytic elevation effect of methylglyoxal on invertase and characterization of MGO modification products;Food Chemistry;2024-12

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