Results 211 to 220 of about 5,314,334 (295)

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review.

Carbohydrate Polymers, 2022
Plant proteins have high nutritional value, a wide range of sources and low cost. However, it is easily affected by the environmental factors of processing and lead the problem of poor functionality.
Chuxin Ke, Liang Li
semanticscholar   +1 more source

Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction.

Food Chemistry, 2022
According to the investigation of Food and Drug Administration 2021, one hundred and twenty-six potentially harmful substances are produced by Maillard reaction.
W. Jia, Ai-jing Guo, Rong Zhang, Lin Shi
semanticscholar   +1 more source

Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism.

Journal of Agricultural and Food Chemistry, 2023
The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the
Xue Xia, Tong Zhou, Jingyang Yu, H. Cui, Foxin Zhang, Khizar Hayat, Xuan Zhang, Chi-Tang Ho   +7 more
semanticscholar   +1 more source

Food polyphenols and Maillard reaction: regulation effect and chemical mechanism

Critical reviews in food science and nutrition, 2022
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with ...
Zisheng Han, Mengting Zhu, Xiaochun Wan, X. Zhai, Chi-Tang Ho, Liang Zhang   +5 more
semanticscholar   +1 more source

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.

Food Research International, 2021
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population.
Ao Sun, Wei Wu, O. P. Soladoye, R. Aluko, K. Bak, Yu Fu, Yuhao Zhang   +6 more
semanticscholar   +1 more source

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates.

Food Chemistry, 2022
Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and its structure and technofunctional properties were modified through Maillard reaction with maltodextrin (MD).
Zi-jia Zhang, G. Holden, Bo Wang, B. Adhikari   +3 more
semanticscholar   +1 more source

Maillard reaction for nucleation of polymer quantum dots from chitosan-glucose conjugate: Antagonistic for cancer and viral diseases.

International Journal of Biological Macromolecules, 2022
Polymer dots (PDs) ingrained from biopolymers are characterized by their biocompatibility & non-toxicity to be superiorly applicable for biomedicines.
H. Ahmed, Mahmoud El-Shahat, A. Allayeh, Hossam E. Emam   +3 more
semanticscholar   +1 more source

Control strategies of pyrazines generation from Maillard reaction

, 2021
Background Pyrazines is a group of volatile heterocyclic nitrogen-containing compounds contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is an important mean of synthesizing pyrazines.
Hang Yu, Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao, Weibiao Zhou   +6 more
semanticscholar   +1 more source

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.

Food Research International, 2021
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases.
Mingyu Li, Mingyue Shen, Jingnan Lu, Jun Yang, Yousheng Huang, Lei Liu, Heyu Fan, Jianhua Xie, M. Xie   +8 more
semanticscholar   +1 more source

Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility.

Food Research International, 2021
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared
Zhao Zhang, Wenchao Chen, Xin Zhou, Qianchun Deng, Xuyan Dong, Chen Yang, Fenghong Huang   +6 more
semanticscholar   +1 more source