Results 11 to 20 of about 62,593,597 (189)

Dietary Maillard reaction products: implications for human health and disease [PDF]

, 2009
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products.
J. M. AMES, Ames, Jenny
core   +1 more source

“Maillard products” and “Maillard reactions”are much discussed in food science and technology, but do such products and reactions deserve their name?

, 2016
Whereas the number of scientific and technical publications dealing with “Maillard reactions” is increasing in food science and technology, in particular due to the importance of non-enzymatic browning during food production, the expressions “Maillard ...
This, Hervé
core   +4 more sources

Zeshi Li

Angewandte Chemie, EarlyView.
“When I was a kid I wanted to be a scientist, assuming that scientists build super‐robots; but I became one that builds molecules… If I were a piece of lab equipment I would be a microscope because I would get to see both the “bigger picture” and important details…” Find out more about Zeshi Li in his Introducing… Profile.
Zeshi Li
wiley   +2 more sources

La réaction de Maillard. Rôle physiopathologique et approche pharmacologique

, 2007
Dans cette revue, nous présentons un aperçu sur la carrière de L. C. Maillard, sa formation et son attachement à l'aspect chimique de la médecine. La description de la réaction qui porte son nom date de 1912.
A. M. Robert, L. Robert
core   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion

Current Research in Food Science
Plant-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, Franziska Ebert, Tilman Grune, Jana Raupbach   +3 more
doaj   +1 more source

Linker‐Locking Strategy for the Rigidification of Flexible Metal–Organic Framework: Structural Stabilization and Controlled ESIPT for H2O/D2O Sensing

Advanced Science, EarlyView.
A linker‐locking strategy rigidifies the flexible metal–organic framework (MOF) MIL‐53‐(OH)2 via the cooperative encapsulation of ligands and structural water. This network significantly enhances the framework's aqueous stability. Crucially, rigidification suppresses enol emission to yield a single keto tautomer state with an extended lifetime ...
Amitosh Sharma, Seonghwan Lee, Seo I Park, Hak‐Won Nho, Junmo Seong, Eunseo Lee, Oh‐Hoon Kwon, Myoung Soo Lah, Jaewoong Lim   +8 more
wiley   +1 more source

Study on the Nutritional, Functional, Textural, and Cooking Properties for Multi‐Millet Extruded Instant Noodles

AgriFood: Journal of Agricultural Products for Food, EarlyView.
The study of developing multi‐millet extruded instant noodle with using hot extrusion technology focuses on the optimization of formulations by substituting composite millet flour (finger millet, barnyard millet, and pearl millet) to the rice flour. ABSTRACT Rising consumption of instant foods has necessitated the development of nutritionally balanced ...
Rahul Dev, Shambhvi, Payal Chauhan, Mahesh Gupta   +3 more
wiley   +1 more source

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

Journal of Agriculture and Food Research
The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated.
Dila Donmez, Jasper Limon, Juan Pablo Russi, Alejandro E. Relling, Ken Riedl, Manjunath Manubolu, Osvaldo H. Campanella   +6 more
doaj   +1 more source

Réaction de Maillard et molécules odorantes

, 2016
International audienceLe goût se définit comme un ensemble de sensations olfactives (ex : arôme poulet, arôme café), gustatives (ex : sucré, acide) et somesthésiques (ex : piquant, astringent).
Jouquand, Céline
core   +2 more sources