Results 121 to 130 of about 2,187,049 (206)
Unravelling the Maillard reaction network by multiresponse kinetic modelling [PDF]
, 2003 The Maillard reaction is an important reaction in food industry. It is responsible for the formation of colour and aroma, as well as toxic compounds as the recent discovered acrylamide.
Martins, S.I.F.S.
core
Inhibition of enzymatic browning in actual food systems by the Maillard reaction products
, 2010 BACKGROUND: The Maillard reaction occurring between amino acids and sugars produces neo-formed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants.
ATAÇ MOGOL, BURÇE +6 more
core +1 more source
Periodontology 2000, EarlyView.Abstract Maintaining optimal oral hygiene is important for overall oral care, ensuring the well‐being of teeth and their surrounding tissues. In addition, it promotes fresh breath and a pleasing smile. A key element of oral self‐care is the daily use of toothpaste during regular brushing.
Maud Joosstens +2 more
wiley +1 more source
Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya +3 more
wiley +1 more source
The Maillard reaction during the ripening of Manchego cheese
, 2000 The Maillard reaction was studied in semi-industrial Manchego cheese during ripening, through measurement of furosine and galactose. An accumulation of galactose was observed during the initial period of ripening, probably due to the inability of ...
Villamiel, Mar +9 more
core +1 more source
Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins
Sustainable Food Proteins, Volume 4, Issue 4, December 2026.Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley +1 more source
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Food Science of Animal ResourcesSimulating 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 +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Kaluteh date pits (≈10% of fruit weight), a major processing by‐product, are rich in carbohydrates (74.92%) and fat (9.30%), with lauric and oleic acids as the predominant fatty acids. Roasting reduced moisture to 4.05% and, combined with RSM‐optimized extraction (63°C, 2.03 h, SSR 0.017 g/mL), yielded extracts with TPC = 14.8 mg GAE/g and DPPH ...
Sedighe Moghbeli +4 more
wiley +1 more source
, 1991 The Maillard or browning reaction between reducing sugars and protein contributes to the chemical deterioration and loss of nutritional value of proteins during food processing and storage.
Dyer, D G +7 more
core +1 more source