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The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
reactions, which lead to the formation of off-flavor, due to side-reaction products that …
Conventional spray-drying and future trends for the microencapsulation of fish oil
Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids
(LCω3-PUFA), are essential in human nutrition because they play an important role in …
(LCω3-PUFA), are essential in human nutrition because they play an important role in …
[HTML][HTML] Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
The significant demand for high quality food has motivated us to adopt appropriate
processing methods to improve the food nutritional quality and flavors. In this study, the …
processing methods to improve the food nutritional quality and flavors. In this study, the …
Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system
Abstract Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine
(FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121° C for 30 …
(FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121° C for 30 …
Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value …
The spent brewer's yeast (SBY) is a promising raw material due to its high content of
proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study …
proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study …
[HTML][HTML] Protein and lipid oxidations in jerky chicken and consequences on sensory quality
Four chicken charqui samples were prepared, namely, BB (Broiler Breast charqui); BT
(Broiler Thigh charqui); HB (Hen Breast charqui); HT (Hen Thigh charqui), and analyzed for …
(Broiler Thigh charqui); HB (Hen Breast charqui); HT (Hen Thigh charqui), and analyzed for …
Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
J Cao, H Yan, B Ye, Y Shen, L Liu - Food Chemistry, 2024 - Elsevier
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially
mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of …
mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of …
Effect of aliphatic aldehydes on flavor formation in glutathione–ribose Maillard reactions
H Liu, L Ma, J Chen, F Zhao, X Huang, X Dong, B Zhu… - Foods, 2023 - mdpi.com
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which
are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose …
are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose …
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
The protein amounts of chia seeds were determined between 27.56%(control) and
28.37%(boiled). Total phenolic and antioxidant activity values of chia seeds treated by …
28.37%(boiled). Total phenolic and antioxidant activity values of chia seeds treated by …
Effect of heat stress on meat quality: A review
One of the stressful situations for livestock and poultry is heat stress (HS), which has a
detrimental effect on animal physiology, production, and product quality. Because of their …
detrimental effect on animal physiology, production, and product quality. Because of their …