Results 161 to 170 of about 16,184 (218)
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Prion inactivation by the Maillard reaction
Biochemical and Biophysical Research Communications, 2007Since variant Creutzfeldt-Jakob disease (vCJD) has been suspected to be attributable to the infectious agents associated with bovine spongiform encephalopathy (BSE), it is important to prevent the transmission of pathogenic forms of prion protein (PrP(Sc)) through contaminated feeding materials such as meat and bone meal (MBM).
Kyozo, Suyama +7 more
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The Maillard Reaction for Sunlight Protection
Annals of the New York Academy of Sciences, 2005Abstract: During seven months of a clinical trial in spring, summer, and fall, 30 UVA/B/Soret band‐photosensitive patients used sequential topical applications of dihydroxyacetone (DHA) followed by naphthoquinone only at bedtime and received excellent photoprotection without a single therapeutic failure or loss of any patient to follow‐up. Eighteen of
Ramon M, Fusaro, Edwin G, Rice
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2005
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process.
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Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process.
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Acrylamide is formed in the Maillard reaction
Nature, 2002Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars ...
Donald S, Mottram +2 more
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Dicarbonyl Intermediates in the Maillard Reaction
Annals of the New York Academy of Sciences, 2005Abstract: The complexity of the Maillard reaction arises partly from multiple fragmentation reactions of the sugar moiety, constituting branch points in the reaction progress and establishing many parallel reaction pathways. Reactive intermediates produced by these processes are often α‐oxoaldehydes.
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The Centenary of the Maillard Reaction
The Chemical Educator, 2013The International Maillard Reaction Society (IMARS) gathers from around the globe researchers and clinicians involved in the field of carbonyl reactions in foods, biology, and medicine. The 11th or Centennial Symposium was held on September 16–20, 2012 at the Université de Lorraine in Nancy, France.
George B. Kauffman, Jean-Pierre Adloff
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1992
The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the e-amino groups of the lysine residues of proteins are the most important source of free amino groups, and ...
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The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the e-amino groups of the lysine residues of proteins are the most important source of free amino groups, and ...
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The Maillard Reaction in Eye Diseases
Annals of the New York Academy of Sciences, 2005Abstract:Diabetes and age‐related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology.
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2010
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture.
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In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture.
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Electrochemical Study of the Maillard Reaction
Journal of Agricultural and Food Chemistry, 2003Electrochemical properties of beta-alanine/carbohydrate Maillard reaction products were measured using a combination platinum/Ag-AgCl (Cl(-)) redox electrode. Changes toward more negative voltages were observed, which were consistent with reductone formation during the course of the Maillard reaction. Using voltage change as a guide, the propensity for
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