Results 21 to 30 of about 16,184 (218)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Research Progress on the Formation of and Control Methods for Harmful Products from Maillard Reaction in Brown Sugar Production [PDF]
Shipin Kexue, 2023 The Maillard reaction during the production of brown sugar is critical to the color, flavor and functional characteristics of brown sugar, but it also produces substances potentially harmful to human health such as glyoxal (GO), methylglyoxal (MGO), 3 ...
LIU Jing, HAN Meiyi, HOU Liran, HU Na, YU Junzhe, XIE Caifeng
doaj +1 more source
ASM Science Journal, 2021 The conversion of low-value byproducts to high value-added protein hydrolysates by enzymatic hydrolysis is among the top trends in the food industry.
Rabeta Mohd Salleh +1 more
doaj +1 more source
The maillard or browning reaction in diabetes [PDF]
Eye, 1993 Keywords: Advanced glycation and end products; Diabetes; Glycated haemoglobin; Glycation; HbAlc; Maillard ...
W G, John, E J, Lamb
openaire +2 more sources
Effects of Maillard Reaction Intermediates on Improving the Flavor and Color Quality of Sugar-Substituted Breads [PDF]
Shipin KexueIn order to understand the effects of Maillard reaction intermediates on the flavor and color quality of sugar-substituted breads, the prepared intermediates from the Maillard reaction between fructose and proline were added to three kinds of sugar ...
TU Chaoyi, ZOU Sijin, YUAN Fang
doaj +1 more source
Effects of Fatty Acids in Enzymatic Hydrolysate of Chicken Bones on Maillard Reaction [PDF]
International Journal Bioautomation, 2019 This paper attempts to develop a novel model to extract the hydrolysed proteins from chicken bones. Firstly, an effective model was set up to detect the degree of hydrolysis with papain by response surface method.
Shuqian Li +4 more
doaj +1 more source