Prevention of Protein Glycation by Natural Compounds [PDF]
, 2015 Non-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan.
Bartosz, Grzegorz +1 more
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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
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil [PDF]
, 2019 The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but ...
Copado, Claudia Noelia +3 more
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
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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
Exploring masses and CNO surface abundances of red giant stars [PDF]
, 2015 A grid of evolutionary sequences of stars in the mass range $1.2$-$7$ M$_{\odot}$, with solar-like initial composition is presented. We focus on this mass range in order to estimate the masses and calculate the CNO surface abundances of a sample of ...
Eid, Mounib El, Halabi, Ghina M.
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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
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The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
Fermentation, 2023 Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different qualities are formed owing to the stacking fermentation.
Qi Zhu +8 more
doaj +1 more source
How to study basement membrane stiffness as a biophysical trigger in prostate cancer and other age-related pathologies or metabolic diseases [PDF]
, 2016 Here we describe a protocol that can be used to study the biophysical microenvironment related to increased thickness and stiffness of the basement membrane (BM) during age-related pathologies and metabolic disorders (e.g. cancer, diabetes, microvascular
Breit, Claudia +9 more
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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