Abstract
Thermal processing techniques, such as baking, play a crucial role in imparting desired sensory characteristics to food. However, these processes simultaneously lead to the formation of various thermal processing hazards (TPHs), including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), furan, advanced glycation end products (AGEs), heterocyclic amines (HCAs), and imidazoles (MI). While extensive research has focused on the formation and control of individual categories of hazards, studies investigating the synergistic effects and coordinated mitigation of multiple TPHs remain scarce. This review comprehensively examines the mechanisms of TPH generation, detection methodologies, and control strategies. Importantly, it proposes viable approaches for the synergistic mitigation of multiple hazards, offering key insights to support researchers and industry practitioners in advancing food safety and quality.