Results 1 to 10 of about 6,843 (90)
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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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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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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Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product
Molecules, 2019 Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina ...
Analía Rodríguez +5 more
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Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing
Brazilian Archives of Biology and Technology, 2004 Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ...
Edy Sousa de Brito +2 more
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Revista Facultad Nacional de Agronomía Medellín, 2014 Resumen. El tostado es una de las operaciones tecnológicas másimportantes en el procesamiento de los granos de cacao; esteproceso conduce a la formación de los productos de la reacciónde Maillard (RM) los cuales son cruciales para el desarrollo dela ...
Sandra Zapata Bustamante +2 more
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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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