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Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation. [PDF]

Curr Res Food Sci
Auñon-Lopez A, Rohringer V, Taranaci K, Alberdi-Cedeño J, Pignitter M.   +4 more
europepmc   +1 more source

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

Food Chemistry, 2022
The Maillard reaction involves a series of complicated reactions triggered by amino compounds reacting with reducing sugars during food processing and storage.
Ashbala Shakoor, Chenping Zhang, Jianchun Xie, Xuelian Yang   +3 more
semanticscholar   +3 more sources

Acrylamide from Maillard reaction products

Nature, 2002
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example ...
Richard H, Stadler, Imre, Blank, Natalia, Varga, Fabien, Robert, Jörg, Hau, Philippe A, Guy, Marie-Claude, Robert, Sonja, Riediker   +7 more
openaire   +4 more sources

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems.

Food Chemistry, 2019
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation reactions, which lead to the formation of off-flavor, due to side-reaction products that potentially have toxic effects and reduce shelf-life.
Majid Nooshkam, M. Varidi, Moein Bashash
semanticscholar   +3 more sources

Formation and fate of Amadori rearrangement products in Maillard reaction

Trends in Food Science and Technology, 2021
H. Cui, Yu Junhe, Yu-Gui Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan Xu, Xiaoming Zhang, Chi-Tang Ho   +8 more
semanticscholar   +3 more sources

Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties.

Food Chemistry, 2023
Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes but still has limited functional performance for certain applications.
Kun Li, Jiangyue Wang, Pengfei Zhao, D. Julian Mcclements, Xuebo Liu, Fuguo Liu   +5 more
semanticscholar   +1 more source

Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan.

Food Research International, 2023
The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of CP or AG on the structural and functional properties of casein.
S. Yang, Guofang Zhang, H. Chu, P. Du, Aili Li, Libo Liu, Chun Li   +6 more
semanticscholar   +1 more source

The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor.

Food Research International, 2023
Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-induced Maillard reaction at different temperatures (80 °C, 100 °C and 120 °C).
Ao Sun, Lining Chen, Wei Wu, O. P. Soladoye, Yuhao Zhang, Yu Fu   +5 more
semanticscholar   +1 more source

Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation.

Food Chemistry, 2023
Foods rich in carbohydrates or fats undergo the Maillard reaction during frying, which promotes the color, flavor and sensory characteristics formation.
Boshan Shi, Xue Guo, Hongyan Liu, Kexin Jiang, Lingyi Liu, Ning Yan, Mohamed A. Farag, Lianliang Liu   +7 more
semanticscholar   +1 more source

Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction.

Food Chemistry, 2023
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids, and taste characteristics of MRPs
B. Fu, Xianbing Xu, Xin Zhang, Shuzhen Cheng, H. El-Seedi, Ming Du   +5 more
semanticscholar   +1 more source