搜索结果: 1-13 共查到“食品科学技术 Maillard Reaction”相关记录13条 . 查询时间(0.087 秒)
Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
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2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
Effect of Maillard reaction on reducing power of malts and beers
malting brewing electrochemical detection electrochemical capacity non-enzymatic browning 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one
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2014/2/25
HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducin...
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
supercritical carbon dioxide (SC-CO2) pressure Maillard reaction ribose cysteine volatiles
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2014/2/27
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile com...
Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
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2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products
glycation pyrraline Amadori product nutrition AGEs
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2014/3/10
The impact of a diet consisting mainly of “fast food” on the urinary excretion of glycation compounds compared to a usual diet was studied. 9 volunteers followed a well defined diet, starting with one...
Transformation Pathways of Reductones in the Advanced Maillard Reaction
Maillard reaction antioxidants reductones norfuraneol carbaldehydes
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2014/3/10
The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2H-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) was studied in he...
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
furosine α-N-(2-furoylmethyl)-amino acids cheese
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2014/3/10
Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was inve...
Dietary Maillard Reaction Products: Implications for Human Health and Disease
Maillard reaction advanced glycation endproducts (AGEs)
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2014/3/10
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nut...
Improvement of Potato Starch by Conjugating with ε-Poly(L-Lysine) through the Maillard Reaction
starch functional change ε-poly(L-lysine) conjugate antibacterial activity
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2008/4/20
Slightly acid-treated potato starch (ATS) granules were conjugated with ε-poly(L-lysine) (PL) by using the Maillard reaction. Coomassie Brilliant Blue staining indicated the conjugation of PL to ATS. ...
Improved Radical Scavenging Activity of β-Lactoglobulin-xylobiose Modified by the Maillard Reaction
β-lactogloblin xylobiose Maillard reaction modification radical scavenging activity
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2008/4/20
β-Lactoglobulin (β-LG) was modified and conjugated to xylobiose using the Maillard reaction. The antioxidant activity of the Maillard reaction product, β-LG-xylobiose, was measured in vitro and compar...
Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine
Maillard reaction Lactobacillus casei strain Shirota radical scavenging activity intestine
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2008/4/1
Oxidative stress in the colon is associated with the incidence of colon cancer. In situ, the suppression of oxidative stress in the colon would be an effective form of prevention of the cancer. In thi...
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Maillard reaction fluorescent intermediate compounds (FIC) breakfast cereals
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2014/3/3
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first ...
Maillard Reaction Products from 3-Deoxyglucosone and Butylamine under Physiological Conditions
pyrraline amide acetic acid
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2010/11/22
Acetic acid, N-butylacetamide, N-butyl-2-formyl-5-(hydroxymethyl)pyrrole, and N-butylformamide were formed as major compounds in a butylamine and 3-deoxyglucosone (3DG) reaction system under physiolog...