Results 31 to 40 of about 5,314,334 (295)

The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

Journal of Food Quality, 2021
This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds.
Yunliang Li, Xiaojing Wang, Xue Yang, Siyu Ruan, Anqi Zhou, Shanfeng Huang, Haile Ma   +6 more
doaj   +1 more source

Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

Foods, 2022
This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments.
Jingjing Tai, Dan Qiao, Xue Huang, Huang Hu, Wanzheng Li, Xinle Liang, Fuming Zhang, Yanbin Lu, Hong Zhang   +8 more
doaj   +1 more source

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate

Current Research in Food Science, 2023
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS.
Ang Zheng, Chao-Kun Wei, Dun-Hua Liu, K. Thakur, Jian-Guo Zhang, Zhao‐Jun Wei   +5 more
semanticscholar   +1 more source

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

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, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee   +5 more
doaj   +1 more source

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, Fei Huan, Jianhua Zhang, Lijun Huang, Lei Yu, Tianliang Bai, Jingyu Zhang, Yang Yang, Guixia Chen, Guangming Liu   +9 more
doaj   +1 more source

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
doaj   +1 more source

Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies [PDF]

Shipin Kexue
The 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
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, Mohammed Latif Hamk, Kocher Jamal Ibrahim, Jasim Mohammed Al-Saadi   +3 more
doaj   +1 more source

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, Ames, Aoki, Augustin, Chevalier, Chiu, Choi, Davidov-Pardo, Dong, Gu, Guan, Hashemi, Hodge, Ifeduba, Ifeduba, Jiang, Kasran, Kato, Kim, Laroque, Li, Li, Li, Li, Li, Li, Maillard, Markman, Martinez-Alvarenga, Nakamura, O'Brien, Oh, Oliver, Perrechil, Rusli, Saeki, Shah, Shepherd, Stanic-Vucinic, Stecchini, Takahashi, Tanaka, Tezuka, Xue, Yang, Yen, Zhang, Zhang, Zhang, Zhu, Ziegler   +50 more
core   +1 more source

Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]

, 2016
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed, Castro, Clegg, Dunn, Erbersdobler, Fan, Fenoll, Fiore, Hasenkopf, Hellwig, Henning, Hernandez, Kurata, Larisch, Leclère, Lee, Limacher, Limacher, Manso, Nashalian, Nguyen, Nursten, Perez Locas, Schulz, Singh, Smuda, Smuda, Smuda, Teucher, Troise, Troise, Troise, Uddin, van Boekel, Vitaglione, Yaylayan, Özdemir   +36 more
core   +5 more sources