In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems.
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DOI: 10.1016/j.foodres.2017.09.056
Abstract: The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose… read more here.
Keywords: formation maillard; meal; digestion; formation ... See more keywords
Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility
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DOI: 10.3389/fnut.2022.889901
Abstract: This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects… read more here.
Keywords: air frying; effects air; air; maillard hazards ... See more keywords