Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products [PDF]
FoodsThe Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins.
Yajing Qi +4 more
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Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review [PDF]
FoodsThe Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars.
Leina El Hosry +6 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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Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging [PDF]
Food Chemistry: XThis study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes.
Hao Huang +5 more
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Preparation of meaty flavor additive from soybean meal through the Maillard reaction
Food Chemistry: X, 2023 Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat ...
Xianhui Huang +6 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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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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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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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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Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars [PDF]
FoodsCollagen peptides derived from fish skin may be limited in food applications due to undesirable flavors. To investigate the effects of Maillard reaction modification on their physicochemical and flavor properties, collagen peptides from tilapia skin were
Wei Wu +4 more
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