Results 171 to 180 of about 16,184 (218)

The Maillard Reaction of Disaccharides

2005
Summary The Maillard reaction of disaccharides which are connected by a 1, 4-glycosidic link leads to the formation of compounds that differ in structure from those obtained from glucose or fructose. 2, 3-Dihydro-3, 5-dihydroxy-6-methyl-4 H -pyran-4-one (1) and 4-hydroxy-2-(hydroxymethyl)-5-methyl-3(2 H )-furanone (2) can be considered as typical ...
Monika Pischetsrieder, Theodor Severin
openaire   +1 more source

The Maillard Reaction

Food Research International, 2003
John F Kennedy, Charles J Knill
openaire   +2 more sources

Melanoidins in the Maillard reaction

1998
Abstract This paper is a review of the studies on melanoidins, the end heavy products of the Maillard reaction. It deals with the description of melanoidins in foods and model systems as well as their physical and chemical methods of analysis, their chemical properties and their biological and antioxidative activities in vivo and in nature.
T. Obretenov, G. Vernin
openaire   +1 more source

Maillard Reaction

2022
S. Pastoriza, J. Quesada, J.A. Rufián-Henares   +2 more
openaire   +1 more source

The Maillard Reaction in Foods

2005
Maillard or non-enzymic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture and nutritional value. An overview of Maillard chemistry is presented and an attempt is made to show a chemical basis for the major quality factors.
openaire   +1 more source

The Maillard reactions

2021
Jaime Amaya-Farfan, Delia B. Rodriguez-Amaya   +1 more
openaire   +1 more source

The Maillard reaction in foods.

Progress in clinical and biological research, 1989
The nonenzymatic browning (NEB) reaction in food systems has been studied extensively since its first discovery in 1912. The reaction contributes both to positive and negative effects on food quality and safety. Of interest to the food industry is the control of the browning reaction.
A, Kaanane, T P, Labuza
openaire   +1 more source

Formation and fate of Amadori rearrangement products in Maillard reaction

Trends in Food Science and Technology, 2021
Chi-Tang Ho, Khizar Hayat, Heping Cui
exaly  

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

Food Chemistry, 2022
Xuelian Yang, Jianchun Xie, Chenping Zhang   +2 more
exaly  

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

Critical Reviews in Food Science and Nutrition, 2022
Cordelia Selomulya
exaly