Results 1 to 10 of about 16,184 (218)

Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products [PDF]

Foods
The 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, Wenjun Wang, Tianxiang Yang, Wangmin Ding, Bin Xu   +4 more
doaj   +2 more sources

Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review [PDF]

Foods
The 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, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme, Elias Bou-Maroun   +6 more
doaj   +2 more sources

Maillard Reaction: review

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, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho   +5 more
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Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates [PDF]

Frontiers in Nutrition
The 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, Anirban Roy, Aditi Kundu, Firoz Mondal, Mehulee Sarkar, Supradip Saha   +5 more
doaj   +2 more sources

Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars [PDF]

Foods
Collagen 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, Xilong Wang, Jiayuan Chen, Jingjie Tan, Yu Fu   +4 more
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Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications [PDF]

Ultrasonics Sonochemistry
The 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, Dong Hyun Keum, Hyun Ju Lee, Yea-Ji Kim, Hyun Su Jung, Do Hyun Kim, Hyuk Cheol Kwon, Dong-Min Shin, Sung Gu Han   +8 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: X
This 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, Yuchen Gao, Lulu Wang, Xiaowei Yu, Shuang Chen, Yan Xu   +5 more
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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor [PDF]

Food Science of Animal Resources
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors.
Dongheon Lee, Seokjun Lee, Cheorun Jo
doaj   +2 more sources

Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research [PDF]

Shipin Kexue, 2023
Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and ...
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong
doaj   +1 more source

Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product [PDF]

Shipin Kexue, 2023
Objective: The purpose of this study was to explore the impact of dry heating time on the Maillard reaction between rice bran polysaccharide (RBP) and whey protein isolate (WPI) in order to develop a new emulsifier for the preparation of nanoemulsions ...
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing
doaj   +1 more source