Results 11 to 20 of about 16,184 (218)
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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The Maillard reaction in traditional method sparkling wine
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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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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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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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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The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose
Food Materials Research, 2022 Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified.
Meng Liu +9 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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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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Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies [PDF]
Shipin KexueThe Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine ...
XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing
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