Results 31 to 40 of about 2,187,049 (206)

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

Flavour Improvement of Protein Hydrolysates Derived from Cephalopods Byproducts Using Maillard Reaction: A Short Review

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, Ayu Shazwani Zulkipli   +1 more
doaj   +1 more source

Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products [PDF]

Shipin Kexue
Crustacean products are popular for its rich nutritional value, despite causing serious allergy symptoms. The presence of allergens is one of the main factors restricting the further development of the consumer market of crustacean products. The Maillard
LIU Meng, YAO Yourong, ZHANG Jianhua, LI Ying, SUN Zhaomin, ZHUO Zesheng, HUAN Fei, LIU Qingmei, LIU Guangming
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, Min Zhao, Yan Zheng, Le Yang, Xuedong Wang   +4 more
doaj   +1 more source

Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix

Food Science and Human Wellness
In recent years, the allergy rate of oysters has surged, and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin (TM).
Chenchen Yu, Xinrong He, Nairu Ji, Shuai Kang, Dongxiao Li, Huilin Zhang, Yang Yang, Dong Lai, Qingmei Liu, Guangming Liu   +9 more
doaj   +1 more source

Culinary Chemistry as a Platform for Interfacial Materials Design

Advanced Materials Interfaces, EarlyView.
Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno, I. Brian Becerril‐Castro, Irene Calderon‐Gonzalez, Jaslyn Ru Ting Chen, Zhiming Wang, Alexander O. Govorov, José Manuel Romo‐Herrera, Neus Feliu, Wolfgang J. Parak, Miguel A. Correa‐Duarte, In Yee Phang, Xing Yi Ling, Ramón A. Alvarez‐Puebla   +12 more
wiley   +1 more source

The Maillard Reaction in Food: An Introduction

, 2018
In modern societies, most of the food being consumed has been processed. This introduction to the Maillard Reaction in Food provides information's about the main reactions that are occurring during the backing and cooking of food products. The processing
Faulds, Craig, Craig B. Faulds, Bertrand, Emmanuel, El Boustany, Patricia, Berdagué, Jean-Louis, Emmanuel Bertrand, Jean-Louis Berdagué, Patricia El Boustany   +7 more
core   +1 more source

Antioxidative activity of oyster protein hydrolysates Maillard reaction products [PDF]

, 2020
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs).
Charles Brennan, Brennan, C, Kun Chang, Young, David James, Young, DJ, Qingzhu Zeng, Yaonan Chen, Yuan, Yang, Wadewitz, P, Yang Yuan, Wadewitz, Peter, Chang, K, Brennan, Charles, He, Shan, Zeng, Qingzhu, Chen, Yaonan, Shan He, David James Young, Peter Wadewitz, Zeng, Q, Chang, Kun   +20 more
core   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Kinetic modelling of the Maillard reaction between proteins and sugars [PDF]

, 2002
Keywords: Maillard reaction, sugar isomerisation, kinetics, multiresponse modelling, brown colour formation, lysine damage, mutagenicity, casein, monosaccharides, disaccharides, aldoses, ketosesThe aim of this thesis was to determine the kinetics of the ...
Brands, C.M.J.
core