Results 1 to 10 of about 5,314,334 (295)
Food Science and Human Wellness, 2020 The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing.
Zongshuai Zhu +4 more
doaj +1 more source
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
Fermentation, 2023 Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different qualities are formed owing to the stacking fermentation.
Qi Zhu +8 more
doaj +1 more source
Disconnected aging: cerebral white matter integrity and age-related differences in cognition. [PDF]
, 2014 Cognition arises as a result of coordinated processing among distributed brain regions and disruptions to communication within these neural networks can result in cognitive dysfunction.
Bennett, IJ, Madden, DJ
core +1 more source
The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core +1 more source
Evolution of Complex Maillard Chemical Reactions, Resolved in Time
Scientific Reports, 2017 In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry.
Daniel Hemmler +5 more
doaj +1 more source
Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
Shipin gongye ke-ji, 2022 Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance
Yifei SUN +4 more
doaj +1 more source
Shipin gongye ke-jiA novel swim bladder glue (SBG) was prepared with reference to the traditional processing technology of E'Jiao. The changes in its physicochemical properties and Maillard reaction products during preparation were systematically analyzed, and compared ...
Yaoying HUANG +7 more
doaj +1 more source
Journal of Future Foods, 2023 The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas ...
Wenjia Cui +4 more
doaj +1 more source
Physicochemical parameters and bioactive compounds of strawberry Ttee (Arbutus unedo L.) honey [PDF]
, 2015 Botanical origin, physicochemical properties (ash, colour, diastase activity, electrical conductivity (EC), hydroxymethylfurfural (HMF), moisture, optical rotation (OP), pH, reducing sugars, total acidity, total soluble solids, and water activity ...
Brigas, Amadeu +2 more
core +2 more sources
Control vector parameterization with sensitivity based refinement applied to baking optimization [PDF]
, 2007 In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization
Boom, R.M. +4 more
core +3 more sources