Results 271 to 280 of about 5,314,334 (295)

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Food Reviews International, 2019
Małgorzata I Starowicz, Henryk ZieliŃski   +1 more
exaly  

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

Food Hydrocolloids, 2019
Liyan Zhao, Gaoxing, Fei Pei
exaly  

Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

Food Hydrocolloids, 2019
Maria Julia Spotti
exaly  

Maillard Reaction in Foods

2019
Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo   +3 more
openaire   +1 more source

Classifying the maillard reaction

Trends in Food Science & Technology, 1997
openaire   +1 more source

Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

Critical Reviews in Food Science and Nutrition, 2005
Rosario Zamora, Francisco J Hidalgo
exaly  

Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system

Critical Reviews in Food Science and Nutrition, 2019
Franck Carbonero
exaly  

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

Food Chemistry, 2017
Jianchun Xie, Mengdie Fan, Qunfei Xiao
exaly  

The Maillard Reaction

1990
openaire   +1 more source

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

Food Hydrocolloids, 2013
Fang Zhong, Wenshui Xia
exaly