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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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2010
In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture.
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In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this reaction is appetizing, contributing to aroma, taste and texture.
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1992
The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the e-amino groups of the lysine residues of proteins are the most important source of free amino groups, and ...
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The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the e-amino groups of the lysine residues of proteins are the most important source of free amino groups, and ...
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Formation of Mutagenic Maillard Reaction Products
2005A model system was used to examine the kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5 - 120 min, depending on temperature.
Arvidsson, P. +3 more
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Maillard Reaction-Based Glycosylation of Lysozyme
2004Modification of the functional properties of selected proteins can be achieved through deliberate addition of carbohydrates via the Maillard reaction, as first shown by (1990). This type of chemical modification is recognized as being advantageous over other chemical modifications (i.e.
Alex N, Yousif +2 more
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The Maillard Reaction in Eye Diseases
Annals of the New York Academy of Sciences, 2005Abstract:Diabetes and age‐related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology.
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Maillard Reaction in Processed Foods—Reaction Mechanisms
2018The ‘Maillard reaction’ is one of the most exciting research areas in the field industrial and artisanal food production. Many of the most known and marketed packaged foods in the current market may be correlated with Maillard reaction, especially when speaking of desired aroma, taste and colour modifications.
Salvatore Parisi, Weihui Luo
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Dicarbonyl Intermediates in the Maillard Reaction
Annals of the New York Academy of Sciences, 2005Abstract: The complexity of the Maillard reaction arises partly from multiple fragmentation reactions of the sugar moiety, constituting branch points in the reaction progress and establishing many parallel reaction pathways. Reactive intermediates produced by these processes are often α‐oxoaldehydes.
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Electrochemical Study of the Maillard Reaction
Journal of Agricultural and Food Chemistry, 2003Electrochemical properties of beta-alanine/carbohydrate Maillard reaction products were measured using a combination platinum/Ag-AgCl (Cl(-)) redox electrode. Changes toward more negative voltages were observed, which were consistent with reductone formation during the course of the Maillard reaction. Using voltage change as a guide, the propensity for
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