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Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion [PDF]
Current Research in Food SciencePlant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food ...
Kira Bieck +3 more
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INHIBITION DE L’OXYDATION DE L’HUILE DE TOURNESOL PRODUITE EN ALGERIE PAR LES PRODUITS DE MAILLARD
Revue Nature et Technologie, 2022 Depuis sa mise en évidence, la réaction de Maillard a été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur, favoriser la formation de ...
Samira MEZIANI +5 more
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Study of Melanoidins of the Maillard Reaction in Dulce de Leche
Biology and Life Sciences Forum, 2022 “Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
Micaela Escobal +4 more
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Characterization of Lactose-Free Dulce de Leche
Turkish Journal of Agriculture: Food Science and Technology, 2023 The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL).
Olcay Mercan, Zerrin Yüksel
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IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY [PDF]
Arab Universities Journal of Agricultural Sciences, 2007 The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric
Mona Abd El-Gawad
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Evaluation of pectin extractions and their application in the alkaline Maillard reaction
Scientific Reports, 2022 A 23 factorial design was used to evaluate the influence of temperature, catalyst and time and esterification degree (DE) of pectin obtained from mango, orange and tangerine peels as well as tamarind seeds by using the acid hydrolysis method.
María-Guadalupe Guízar-Amezcua +7 more
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Foods, 2021 Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo.
Arndt Nobis +6 more
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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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Foods, 2021 Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions.
Florian Lehnhardt +4 more
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Que nous enseignent les manuels de politiques publiques ? [PDF]
, 2010 Il existe de multiples façons de connaître une discipline. On peut s’intéresser aux débats théoriques qui la traversent à travers ses publications ; on peut lire ses revues ou assister aux congrès internationaux de ses associations d’enseignants ...
Boussaguet, Laurie, Jacquot, Sophie
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