Results 41 to 50 of about 5,314,334 (295)
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
core +5 more sources
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
doaj +1 more source
Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry [PDF]
, 2015 The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-
Fiore, Alberto +3 more
core +5 more sources
The use of asparaginase to reduce acrylamide levels in cooked food [PDF]
, 2016 Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars.
Elmore, J. Stephen +2 more
core +1 more source
Current Research in Food Science, 2021 Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run.
Eun Sil Kim, Varoujan Yaylayan
doaj +1 more source
Food Chemistry, 2022 This study explored the effect of three different industrial drying methods on the physicochemical, nutritional, and safety profile of goji berries. The hot-air (HD) and microwave drying (MD) methods yielded berries with relatively high polysaccharide ...
Xiaomin Tang +9 more
semanticscholar +1 more source
Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds [PDF]
, 2007 Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence
Fiedler, Thorsten +3 more
core +1 more source
Impact of rapeseed press-cake on Maillard reaction in a cookie model system [PDF]
, 2018 Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5 ...
Fiore, Alberto +2 more
core +2 more sources
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
Foods, 2021 Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients ...
Jia Xiang +5 more
semanticscholar +1 more source