Results 11 to 20 of about 2,187,049 (206)
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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Maillard Reaction: review [PDF]
Revista do Instituto de Latícinios Cândido Tostes, 2017 Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology.
Júlia d'Almeida Francisquini +5 more
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Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel [PDF]
Kurdistan Journal of Applied Research, 2018 Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of
Hassan Mahdi Alfayadh +3 more
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Foods, 2023 To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (
Songqi Liu +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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AntioxidantsThe salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and ...
Wenjing Xing +5 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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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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