Results 21 to 30 of about 2,187,049 (206)
Heliyon, 2021 This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity ...
Chalermkwan Somjai +5 more
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The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose
Food Materials Research, 2022 Cra a 4 is a heat stable allergen in oyster, the effect of Maillard reaction on the immunoreactivity and structure of Cra a 4 was investigated. Firstly, Cra a 4 was cloned, expressed and identified.
Meng Liu +9 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 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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The Maillard reaction in food processing and cooking [PDF]
, 2010 The Maillard reaction is one of the most important in the food industry and home cooking, being largely responsible for the colour, flavour, aroma and texture of some of our favourite foods.
Halford, N. G. +4 more
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Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates [PDF]
, 2004 Casein-maltodextrin glyco-conjugates were prepared using an economical, food-grade process based on the Amadori re-arrangement of the Maillard reaction.
Robertson, A. J. +3 more
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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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Maillard reaction - OD at 420 nm
, 2023 The browning intensity caused by pigment formation in the final stage of the Maillard reaction was measured spectrophotometrically at 420 nm.
Sophie Louise Reay (13288635)
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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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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
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