Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology [PDF]
, 2018 Thyme (Thymus vulgaris) has been demonstrated to extend the shelf-life of food products, being also a potential source of bioactive compounds. The aim of this research was to optimize the ultrasound assisted extraction employing β-cyclodextrin aqueous ...
Buera, Maria del Pilar +4 more
core +1 more source
Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
core +1 more source
Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran [PDF]
, 2019 Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation
Fiore, Alberto +4 more
core +2 more sources
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
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
core +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
Protein modification and maintenance systems as biomarkers of ageing [PDF]
, 2015 Changes in the abundance and post-translational modification of proteins and accumulation of some covalently modified proteins have been proposed to represent hallmarks of biological ageing.
Friguet, Bertrand +7 more
core +4 more sources
Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products [PDF]
, 2018 5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties.
Bouzalakou-Butel, Laura-Artemis +3 more
core +2 more sources
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
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