Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c01899
Abstract: The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the reaction time; however, it would… read more here.
Keywords: gly gly; reaction; maillard reaction; maillard ... See more keywords
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b00882
Abstract: Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent… read more here.
Keywords: foods strategies; maillard reactions; reactions foods; control maillard ... See more keywords
Browning Intensity and Taste Change Analysis of Chicken Protein–Sugar Maillard Reaction System with Antioxidants and Different Drying Processes
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13117
Abstract: Inhibitory effects of several antioxidants on the browning intensity of chicken protein–sugar Maillard reaction system were investigated. The results found that 1% (m/v) addition of NaCl had a certain effect on inhibiting browning, while only… read more here.
Keywords: browning intensity; maillard; protein sugar; chicken protein ... See more keywords