Results 11 to 20 of about 2,075,662 (283)
The Maillard reaction in traditional method sparkling wine [PDF]
Frontiers in Microbiology, 2022 The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods,
Hannah M. Charnock +6 more
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Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis [PDF]
Shipin Kexue, 2023 In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions.
KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming
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Dietary Maillard Reaction Products: Implications for Human Health and Disease [PDF]
Czech Journal of Food Sciences, 2009 When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products.
J. M. AMES
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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
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Shipin gongye ke-ji, 2023 In order to comprehensively evaluate the Maillard reaction system and optimize the conditions of theanine-glucose Maillard reaction, an artificial neural network coupled genetic algorithm (BP-GA) model for the comprehensive evaluation value of theamine ...
Yicong QU +3 more
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Ultrasonics Sonochemistry, 2021 In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa).
Zhiyu Li +5 more
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Journal of Food Quality, 2021 This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds.
Yunliang Li +6 more
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Maillard reaction. Pathogenic effects. [PDF]
SCIREA Journal of Clinical Medicine, 2021 Certain organoleptic modifications by way of processing and cooking foods at high temperatures in dry heat, make them especially appetizing and objects of addiction. It results from Maillard reaction, or glycation, consisting of the non-enzymatic union between carbonyl groups, mainly from reducing sugars as glucose and fructose, with the amino group of
Luis E, Voyer, Caupolicán, Alvarado
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Foods, 2022 This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments.
Jingjing Tai +8 more
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Heliyon, 2021 This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity ...
Chalermkwan Somjai +5 more
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