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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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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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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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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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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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. +2 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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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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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
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