Results 31 to 40 of about 2,075,662 (283)
The maillard or browning reaction in diabetes [PDF]
Eye, 1993 Keywords: Advanced glycation and end products; Diabetes; Glycated haemoglobin; Glycation; HbAlc; Maillard ...
W G, John, E J, Lamb
openaire +2 more sources
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
doaj +1 more source
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 +1 more
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 +4 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 KexueCrustacean 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
, 2023 International audienceAs the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard ...
This, Vo Kientza, Hervé
core +2 more sources
Food Science and Human WellnessIn 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 +9 more
doaj +1 more source
, 2011 Bakalářská práce je zaměřena na popis Maillardovy reakce, její využití v potravinářství. Bakalářská práce obsahuje popis aminokyselin, sacharidů, bílkovin a jejich reakce.
Marxová, Žaneta
core +2 more sources
Metabolic Memory in Cardiovascular Disease: Encoding, Propagation, and Therapeutic Targeting
Advanced Science, EarlyView.Cardiovascular risk often persists after metabolic abnormalities are corrected. This conceptual Review frames such persistence as metabolic memory, encoded through a narrowing therapeutic window from reversible marks to irreversible damage, with continuous input from peripheral organs.
Cheng Cheng +12 more
wiley +1 more source
AntioxidantsThe salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and ...
Wenjing Xing +5 more
doaj +1 more source