Results 231 to 240 of about 5,314,334 (295)
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Water Research, 2021
Thermal hydrolysis pretreatment (THP) is often used to improve the anaerobic digestion performance of waste activated sludge (WAS) in wastewater treatment plants (WWTPs).
Qiandi Wang +6 more
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Thermal hydrolysis pretreatment (THP) is often used to improve the anaerobic digestion performance of waste activated sludge (WAS) in wastewater treatment plants (WWTPs).
Qiandi Wang +6 more
semanticscholar +1 more source
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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Food Chemistry, 2021
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication.
Beibei Ye +7 more
semanticscholar +1 more source
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication.
Beibei Ye +7 more
semanticscholar +1 more source
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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Journal of Bioscience and Bioengineering, 2021
Limosilactobacillusreuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and α-lactose monohydrate by freeze-drying.
G. Fu +7 more
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Limosilactobacillusreuteri was encapsulated using Maillard-reaction-products (MRPs) of soy protein isolate (SPI) and α-lactose monohydrate by freeze-drying.
G. Fu +7 more
semanticscholar +1 more source
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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Taste‐Active Maillard Reaction Products: The “Tasty” World of Nonvolatile Maillard Reaction Products
Annals of the New York Academy of Sciences, 2005Abstract: This study was done to obtain greater insight into the structures and sensory activities of those tastants that are not present in foods per se, but are generated during food processing by Maillard‐type reactions from carbohydrates and amino acids and thus remain unknown. In order to rank the tastants according to their relative taste impact
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