Abstract:Mechanochemistry by milling has recently attracted considerable
interest for its ability to drive solvent-free chemical transformations
exclusively through mechanical energy and at ambient temperatures.
Despite its popularity and expanding applications in different fields
of chemistry, its impact on Food Science remains limited. This review
aims to demonstrate the specific benefits that mechanochemistry can
provide in performing controlled glycation, and in “activating”
sugar and amino acid mixtures, thereby a… Show more
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