Preparation of meaty flavor additive from soybean meal through the Maillard reaction
Food Chemistry: X, 2023 Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat ...
Xianhui Huang +6 more
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Foods, 2023 To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (
Songqi Liu +6 more
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Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel
Kurdistan Journal of Applied Research, 2018 Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of
Hassan Mahdi Alfayadh +3 more
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Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies [PDF]
Shipin KexueThe Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine ...
XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing
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Preparation and application of Maillard reaction flavors based on cigar tobacco leaf residues
Shipin yu jixie, 2022 Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino ...
XU Xiu-juan +5 more
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New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review [PDF]
, 2017 Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects.
Al-Hakkak +50 more
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Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds [PDF]
, 2007 Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence
Fiedler, Thorsten +3 more
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Current Research in Food Science, 2021 Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run.
Eun Sil Kim, Varoujan Yaylayan
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Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]
, 2016 The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed +36 more
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The use of asparaginase to reduce acrylamide levels in cooked food [PDF]
, 2016 Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars.
Elmore, J. Stephen +2 more
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