Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products [PDF]
FoodsThe Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins.
Yajing Qi +4 more
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Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review [PDF]
FoodsThe Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars.
Leina El Hosry +6 more
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Revista do Instituto de Latícinios Cândido Tostes, 2017 Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology.
Júlia d'Almeida Francisquini +5 more
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Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars [PDF]
FoodsCollagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were
Wei Wu +4 more
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Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates [PDF]
Frontiers in NutritionThe current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss
Pallavi Singh +5 more
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Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications [PDF]
Ultrasonics SonochemistryThe Maillard reaction enhances sensory properties of foods by generating Maillard reaction products (MRPs). A major challenge for consumer acceptance of plant-based meat analogues is their lack of taste.
Jong Hyeon Han +8 more
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Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products [PDF]
AntioxidantsThe salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and ...
Wenjing Xing +5 more
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Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates [PDF]
FoodsEnzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications.
Zhengsen Long +7 more
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Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging [PDF]
Food Chemistry: XThis study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes.
Hao Huang +5 more
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Maillard reaction. Pathogenic effects. [PDF]
SCIREA Journal of Clinical Medicine, 2021 Certain organoleptic modifications by way of processing and cooking foods at high temperatures in dry heat, make them especially appetizing and objects of addiction. It results from Maillard reaction, or glycation, consisting of the non-enzymatic union between carbonyl groups, mainly from reducing sugars as glucose and fructose, with the amino group of
Luis E, Voyer, Caupolicán, Alvarado
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