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Maillard reaction products from Tilapia (<i>Oreochromis mossambicus</i>) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics. [PDF]
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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
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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
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Acrylamide from Maillard reaction products
Nature, 2002The 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 +7 more
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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
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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
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1959
Publisher Summary This chapter discusses the Maillard reaction. Results of the many investigations into the mechanism of the Maillard reaction support one of two main theories. The first assumes the formation of glycosylamines that undergo the Amadori (or, for ketoses, the Heyns) rearrangement.
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Publisher Summary This chapter discusses the Maillard reaction. Results of the many investigations into the mechanism of the Maillard reaction support one of two main theories. The first assumes the formation of glycosylamines that undergo the Amadori (or, for ketoses, the Heyns) rearrangement.
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2005
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process.
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Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process.
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2018
The Maillard reaction, named after the French chemist Louis-Camille Maillard who discovered it in 1912, is a non-enzymatic reaction that takes place between an available amino group and a carbonyl-containing moiety (Maillard in Compt Rend Acad Sci 154:66–68, 1912 [1]; Maillard in Compt Rend Soc Biol 72:599–601, 1912 [2]).
Dongliang Ruan, Hui Wang, Faliang Cheng
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The Maillard reaction, named after the French chemist Louis-Camille Maillard who discovered it in 1912, is a non-enzymatic reaction that takes place between an available amino group and a carbonyl-containing moiety (Maillard in Compt Rend Acad Sci 154:66–68, 1912 [1]; Maillard in Compt Rend Soc Biol 72:599–601, 1912 [2]).
Dongliang Ruan, Hui Wang, Faliang Cheng
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Prion inactivation by the Maillard reaction
Biochemical and Biophysical Research Communications, 2007Since variant Creutzfeldt-Jakob disease (vCJD) has been suspected to be attributable to the infectious agents associated with bovine spongiform encephalopathy (BSE), it is important to prevent the transmission of pathogenic forms of prion protein (PrP(Sc)) through contaminated feeding materials such as meat and bone meal (MBM).
Kyozo, Suyama +7 more
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The Maillard Reaction for Sunlight Protection
Annals of the New York Academy of Sciences, 2005Abstract: During seven months of a clinical trial in spring, summer, and fall, 30 UVA/B/Soret band‐photosensitive patients used sequential topical applications of dihydroxyacetone (DHA) followed by naphthoquinone only at bedtime and received excellent photoprotection without a single therapeutic failure or loss of any patient to follow‐up. Eighteen of
Ramon M, Fusaro, Edwin G, Rice
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Iterated Reaction Graphs: Simulating Complex Maillard Reaction Pathways
Journal of Chemical Information and Computer Sciences, 2001This study investigates a new method of simulating a complex chemical system including feedback loops and parallel reactions. The practical purpose of this approach is to model the actual reactions that take place in the Maillard process, a set of food browning reactions, in sufficient detail to be able to predict the volatile composition of the ...
S, Patel +4 more
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