Results 221 to 230 of about 5,314,334 (295)
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Food Chemistry, 2022
This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils.
Lingyan Zhang +5 more
semanticscholar +1 more source
This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils.
Lingyan Zhang +5 more
semanticscholar +1 more source
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction.
Annual Review of Food Science and Technology, 2021Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage.
Mahesha M. Poojary, M. N. Lund
semanticscholar +1 more source
Zeitschrift für Ernährungswissenschaft, 1991
The Maillard or browning reaction between reducing sugars and protein contributes to the chemical deterioration and loss of nutritional value of proteins during food processing and storage. This article presents and discusses evidence that the Maillard reaction is also involved in the chemical aging of long-lived proteins in human tissues.
Dyer, D G +7 more
openaire +2 more sources
The Maillard or browning reaction between reducing sugars and protein contributes to the chemical deterioration and loss of nutritional value of proteins during food processing and storage. This article presents and discusses evidence that the Maillard reaction is also involved in the chemical aging of long-lived proteins in human tissues.
Dyer, D G +7 more
openaire +2 more sources
Composites Part B: Engineering, 2021
Environmentally friendly soybean meal-based (SM) adhesive has been developed to replace harmful formaldehyde-based adhesives in the wood-based panel industry.
Yecheng Xu +7 more
semanticscholar +1 more source
Environmentally friendly soybean meal-based (SM) adhesive has been developed to replace harmful formaldehyde-based adhesives in the wood-based panel industry.
Yecheng Xu +7 more
semanticscholar +1 more source
Food Research International
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in ...
Jinghong Xu +6 more
semanticscholar +1 more source
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in ...
Jinghong Xu +6 more
semanticscholar +1 more source
, 2021
Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs).
N. Zhang +6 more
semanticscholar +1 more source
Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs).
N. Zhang +6 more
semanticscholar +1 more source
Food Chemistry, 2021
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality.
Jawhar Hafsa +5 more
semanticscholar +1 more source
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality.
Jawhar Hafsa +5 more
semanticscholar +1 more source
LWT, 2021
Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on ...
Jipeng Tan +8 more
semanticscholar +1 more source
Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on ...
Jipeng Tan +8 more
semanticscholar +1 more source
Food Research International, 2021
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of ...
S. Žilić +3 more
semanticscholar +1 more source
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of ...
S. Žilić +3 more
semanticscholar +1 more source
2002
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard ...
Sian E Fayle, Juliet A. Gerrard
openaire +1 more source
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard ...
Sian E Fayle, Juliet A. Gerrard
openaire +1 more source