Results 61 to 70 of about 55,145 (275)

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

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.
core   +2 more sources

Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup

Shipin gongye ke-ji, 2022
Tricholoma matsutake soup was prepared with Tricholoma matsutake as raw material under thermal reaction conditions. The effects of chicken fat and Maillard reaction on the flavor of Tricholoma matsutake soup were analyzed and compared by high performance
Yifei SUN, Wenjia CUI, Wenliang WANG, Shasha SONG, Xiaozhen TANG   +4 more
doaj   +1 more source

INVESTIGATION DICARBONYL COMPOUNDS GENERATED FROM THE MAILLARD REACTIONS OF METHIONINE WITH REDUCING SUGARS TO ENFOLD OFF FLAVOR IN GOAT’S MILK [PDF]

, 2016
Population of goat in Indonesia remains low and stagnant (about 1.2 % per year). In the other hand, Indonesia is a tropical country, which is suite for the goat’s growth. One of strong reason is low in goat-based product’s demand since “goaty” flavor
AL-BAARRI, Ahmad Nimatullah, LEGOWO, Anang M   +1 more
core  

Oxidative stress, protein glycation and nutrition – interactions relevant to health and disease throughout the lifecycle [PDF]

, 2014
Protein glycation has been studied for over a century now and plays an important role in disease pathogenesis throughout the lifecycle. Strongly related to diabetic complications, glycation of Hb has become the gold standard method for diabetes diagnosis
American Diabetes, Antonis Vlassopoulos, Bhagwat, El-Salem, Emilie Combet, Hao, Hodge, Khaw, Koenig, Maillard, Malickova, Michael E. J. Lean, Monnier, Nicholl, Rothwell, Schmidt, Sell, Vlassara   +17 more
core   +3 more sources

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Huisgen-based conjugation of water-soluble porphyrins to deprotected sugars: Towards mild strategies for the labelling of glycans [PDF]

, 2014
Fully deprotected alkynyl-functionalised mono- and oligosaccharides undergo CuAAC-based conjugation with water-soluble porphyrin azides in aqueous environments.
Boyle, Ross W., Bryden, Francesca, Daly, Robin, Giuntini, Francesca, Scanlan, Eoin M.   +4 more
core   +1 more source

Preparation of High‐Pressure Laminate With Bio‐Based Fructose‐HMF‐Amine Impregnation Resin

Journal of Applied Polymer Science, EarlyView.
This study demonstrates the use of a resin made from renewable carbohydrates, free from phenol and formaldehyde, for impregnating recycled kraft paper to produce high‐pressure laminates. The resulting bio‐based laminate samples match the mechanical performance of conventional phenol‐formaldehyde‐based samples, highlighting their potential to replace ...
Elisabeth Billich, Wilfried Sailer‐Kronlachner, Catherine Rosenfeld, Elfriede Hogger, Andreas Amsüss, Antje Potthast, Hendrikus W. G. van Herwijnen   +6 more
wiley   +1 more source

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Food Science and Human Wellness, 2020
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing.
Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou   +4 more
doaj   +1 more source

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, Liangqiang Chen, Xiuxin Pu, Guocheng Du, Fan Yang, Jianjun Lu, Zheng Peng, Juan Zhang, Huabin Tu   +8 more
doaj   +1 more source