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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Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis [PDF]
Shipin Kexue, 2023 In this study, xylose and arabinose were subjected separately to Maillard reaction with a crude extract of Mactra veneriformis under dry-heating conditions.
KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming
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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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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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Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties. [PDF]
Ultrason SonochemSadeghi M +5 more
europepmc +2 more sources
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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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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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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