Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates [PDF]
Frontiers in NutritionThe current study investigated the effect of ultrasonication treatment on the conjugation of whey protein concentrate (WPC) with fructooligosaccharides (FOS) via the Maillard reaction (MR). The degree of glycation (DG) was evaluated by assessing the loss
Pallavi Singh +5 more
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Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications [PDF]
Ultrasonics SonochemistryThe Maillard reaction enhances sensory properties of foods by generating Maillard reaction products (MRPs). A major challenge for consumer acceptance of plant-based meat analogues is their lack of taste.
Jong Hyeon Han +8 more
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Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products [PDF]
AntioxidantsThe salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and ...
Wenjing Xing +5 more
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Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates [PDF]
FoodsEnzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications.
Zhengsen Long +7 more
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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor [PDF]
Food Science of Animal ResourcesSimulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors.
Dongheon Lee, Seokjun Lee, Cheorun Jo
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Maillard reaction. Pathogenic effects. [PDF]
SCIREA Journal of Clinical Medicine, 2021 Certain organoleptic modifications by way of processing and cooking foods at high temperatures in dry heat, make them especially appetizing and objects of addiction. It results from Maillard reaction, or glycation, consisting of the non-enzymatic union between carbonyl groups, mainly from reducing sugars as glucose and fructose, with the amino group of
Luis E, Voyer, Caupolicán, Alvarado
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Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research [PDF]
Shipin Kexue, 2023 Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Covalent complexes formed by the Maillard reaction of food-derived protein hydrolysates/peptides and saccharides are superior in their structure and ...
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong
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Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product [PDF]
Shipin Kexue, 2023 Objective: The purpose of this study was to explore the impact of dry heating time on the Maillard reaction between rice bran polysaccharide (RBP) and whey protein isolate (WPI) in order to develop a new emulsifier for the preparation of nanoemulsions ...
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing
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Shipin gongye ke-ji, 2023 In order to comprehensively evaluate the Maillard reaction system and optimize the conditions of theanine-glucose Maillard reaction, an artificial neural network coupled genetic algorithm (BP-GA) model for the comprehensive evaluation value of theamine ...
Yicong QU +3 more
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Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Frontiers in Nutrition, 2022 During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs)
Shuyun Liu +7 more
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