It has been shown in recent studies that flavor and food-borne process contaminants are generated through similar reaction
pathways, might it be the Maillard reaction cascade or oxidative degradation of lipids, polyphenols and other food constituents.
Volume 5 Issue 4
Mun Yhung Jung
The 5th International Conference on Food Chemistry and Technology (FCT-2019) brought together more than 50 experts of the leading institutes and organizations to share their knowledge and research on the latest scientific advances in the field of food chemistry and food technology.