Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides. [PDF]
Ultrason SonochemLee D, Lee KG.
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Study on the Structural Characteristics and Foaming Properties of Ovalbumin-Citrus Pectin Conjugates Prepared by the Maillard Reaction. [PDF]
FoodsZhang S, Liu Y, Wu W.
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Integrative transcriptomics and metabolomics analyses reveals Maillard reaction and antioxidant capacity-mediated leaf Browning during the flue-curing process in Nicotiana tabacum L. [PDF]
BMC Plant BiolXu N +9 more
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Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion. [PDF]
Curr Res Food SciBieck K, Ebert F, Grune T, Raupbach J.
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Impact of Thermal Processing and Carbohydrate Carriers on Amino Acids, Sugars, Phenolic Compounds, and Maillard Reaction Markers Relevant to Nutritional Quality and Safety of Rosa canina L. Juice Powders. [PDF]
MoleculesMichalska-Ciechanowska A +7 more
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Functional improvements in β-lactoglobulin by conjugation with high methoxy pectin by the Maillard reaction. [PDF]
CytotechnologyShibata K +5 more
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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. This article presents and discusses evidence that the Maillard reaction is also involved in the chemical aging of long-lived proteins in human tissues.
Dyer, D G +7 more
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Publisher Summary This chapter discusses the Maillard reaction. Results of the many investigations into the mechanism of the Maillard reaction support one of two main theories. The first assumes the formation of glycosylamines that undergo the Amadori (or, for ketoses, the Heyns) rearrangement.
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It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard ...
Sian E Fayle, Juliet A. Gerrard
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The Maillard reaction, named after the French chemist Louis-Camille Maillard who discovered it in 1912, is a non-enzymatic reaction that takes place between an available amino group and a carbonyl-containing moiety (Maillard in Compt Rend Acad Sci 154:66–68, 1912 [1]; Maillard in Compt Rend Soc Biol 72:599–601, 1912 [2]).
Dongliang Ruan, Hui Wang, Faliang Cheng
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