Pathways of the Maillard reaction under physiological conditions
C Henning, MA Glomb - Glycoconjugate journal, 2016 - Springer
Initially investigated as a color formation process in thermally treated foods, nowadays, the
relevance of the Maillard reaction in vivo is generally accepted. Many chronic and age …
relevance of the Maillard reaction in vivo is generally accepted. Many chronic and age …
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
Branched aldehydes, such as 2-methyl propanal and 2-and 3-methyl butanal, are important
flavour compounds in many food products, both fermented and non-fermented (heat-treated) …
flavour compounds in many food products, both fermented and non-fermented (heat-treated) …
Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH
W Lertittikul, S Benjakul, M Tanaka - Food Chemistry, 2007 - Elsevier
Maillard reaction products (MRPs) were prepared by heating the solution containing 2%
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …
[BUCH][B] Kinetic modeling of reactions in foods
MAJS Van Boekel - 2008 - taylorfrancis.com
The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …
path is largely determined by the chemical, biochemical, physical, and microbiological …
A kinetic model for the glucose/glycine Maillard reaction pathways
A comprehensive kinetic model for the glucose/glycine Maillard reaction is proposed based
on an approach called multiresponse kinetic modelling. Special attention was paid to …
on an approach called multiresponse kinetic modelling. Special attention was paid to …
Small peptides hydrolyzed from pea protein and their Maillard reaction products as taste modifiers: Saltiness, umami, and kokumi enhancement
Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic
hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness …
hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness …
Maillard reaction in food allergy: Pros and cons
Food allergens have a notable potential to induce various health concerns in susceptible
individuals. The majority of allergenic foods are usually subjected to thermal processing …
individuals. The majority of allergenic foods are usually subjected to thermal processing …
The road to advanced glycation end products: a mechanistic perspective
SJ Cho, G Roman, F Yeboah… - Current medicinal …, 2007 - ingentaconnect.com
Protein glycation is a slow natural process involving the chemical modification of the reactive
amino and guanidine functions in amino acids by sugars and carbohydrates-derived …
amino and guanidine functions in amino acids by sugars and carbohydrates-derived …
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
L Hou, J **e, J Zhao, M Zhao, M Fan, Q **ao, J Liang… - Food chemistry, 2017 - Elsevier
To explore initial Maillard reaction pathways and mechanisms for maximal formation of
meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized …
meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized …
Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems
J Zhao, T Wang, J **e, Q **ao, W Du, Y Wang, J Cheng… - Food chemistry, 2019 - Elsevier
Volatile compounds formed in model reactions involving synthesized initial Maillard
intermediates Gly-Amadori and [13 C 5]-2-threityl-thiazolidine-4-carboxylic acids ([13 C 5] …
intermediates Gly-Amadori and [13 C 5]-2-threityl-thiazolidine-4-carboxylic acids ([13 C 5] …