Effects of ε-polylysine and chitooligosaccharides Maillard reaction products on quality of refrigerated sea bass fillets.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12125
Abstract: BACKGROUND Maillard reaction is a promising and safe method to obtain Chitooligosaccharides conjugates with proteins / peptides as a food preservative. This study aims to investigate the moisture state, physicochemical properties and shelf-life of sea… read more here.
Keywords: maillard reaction; sea bass; bass fillets;
Characteristics and Antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained in Maillard reaction by ultrasonic assisted wet heating in natural deepeutectic solvents system.
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DOI: 10.1002/jsfa.12436
Abstract: BACKGROUND Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve… read more here.
Keywords: assisted wet; wet heating; reaction; maillard reaction ... See more keywords
Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction.
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DOI: 10.1002/jsfa.12656
Abstract: BACKGROUND Potato protein possesses great potentials for application in food industry ascribed to its outstanding nutritional and functional properties. However, the inevitable industrial processing often brings adverse effects. Polysaccharide and protein complex is a promising… read more here.
Keywords: hofmeister series; maillard reaction; different physical; physical factors ... See more keywords
Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9062
Abstract: BACKGROUND Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2 mol L-1 glucose-0.2 mol L-1 glycine buffered to pH 4.3 containing… read more here.
Keywords: reaction products; maillard reaction; model; antioxidative antimutagenic ... See more keywords
Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9889-y
Abstract: The conjugates of soybean protein isolate (SPI) with xylose and fructose were prepared via Maillard reaction by wet heating at mass ratio 4:1 and 80 °C for several hours. Absorbance at 420 nm indicated the existence of… read more here.
Keywords: wet heating; soybean protein; maillard reaction; reaction ... See more keywords
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03719-4
Abstract: This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability… read more here.
Keywords: oxidative stability; 180 min; extraction methods; maillard reaction ... See more keywords
Maillard reaction product and its complexation with environmental pollutants: A comprehensive review of their synthesis and impact
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DOI: 10.1016/j.biteb.2021.100779
Abstract: Abstract Melanoidins are the randomly polymerized condensed anionic, non-enzymatic product of maillard reaction between amino and carbonyl group at elevated temperature. It occurs particularly during the food processing and wastewater released from distilleries and various… read more here.
Keywords: review; synthesis; reaction product; maillard reaction ... See more keywords
α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.100951
Abstract: Abstract Maillard reaction products (MRPs) were produced from xylose, cysteine and corn peptide by heating under various temperatures (100, 110, 120, 130 and 140 °C) and time intervals (60, 90, 120, 150 and 180 min). Results revealed… read more here.
Keywords: reaction products; corn peptide; xylose cysteine; activity ... See more keywords
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
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DOI: 10.1016/j.foodchem.2016.11.159
Abstract: A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids,… read more here.
Keywords: hazelnut roasting; caramelization hazelnut; maillard reaction; reaction ... See more keywords
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine.
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DOI: 10.1016/j.foodchem.2018.07.053
Abstract: A kinetic model for a high-intensity ultrasound-assisted Maillard reaction model system of d-glucose and glycine was proposed; activation energy (Ea) for each reaction step was calculated. Results showed that the generation of dicarbonyl compounds was… read more here.
Keywords: maillard reaction; high intensity; reaction; intensity ultrasound ... See more keywords
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds.
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DOI: 10.1016/j.foodchem.2019.05.156
Abstract: Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated with glucose, xylose, and… read more here.
Keywords: ribose fsgh; gelatin hydrolysates; maillard reaction; fsgh mrps ... See more keywords