Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods is usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes ...
Maillard reaction A chemical reaction between sugars and proteins that results in cellular damage or aging; the making of advanced glycosylation end products; the chemical deterioration of proteins during food processing or storage. Also known in nutritional science as the “browning reaction.” Medica...
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In food, the Maillard reaction is responsible for changes in colour, flavor, and nutritive value but also for the formation of stabilizing and mutagenic compounds. Because of the complexity of the Maillard reaction, mass spectrometry, coupled or not to separation techniques, is a key tool in ...
This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes ...
The Maillard reaction is of primary importance to the food manufacturer, since it is frequently responsible for the aromas and colours that develop during heating or storage of food products. Our ability to control the reaction is still very limited, although recent studies have indicated how it ...
Maillard and Caramelization reaction是食品中使用很广的两种反应。美拉德反应是蛋白+还原糖在一定温度下的反应,焦糖化则是糖的反应。 Maillard reaction Introduction 美拉德反应会给予食物美妙气味,在相对高温下还会给予食物一定有人的棕色。美拉德反应具体如下: 当加热时,还原糖的一个自由羰基与蛋白质的一个自由氨...
翻译结果1复制译文编辑译文朗读译文返回顶部 maillard reaction is thermal processing (frying, baking, baking, etc.) produced by the major food source of flavor, is all kinds of fats, eggs, meat, fruit flavor produced by the source [11]
The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investigation for decades. Studies have focused on areas such as changes in flavour, colour, texture, and the nutritional properties of food mate... K Aalaei 被引量: 1发表: 2017年 The Maillard reaction...
Chemistry of the Maillard Reaction The specific chemical reactions that cause food to brown depend on the chemical composition of the food and a host of other factors, including temperature, acidity, the presence or absence of oxygen, the amount of water, and the time allowed for the reaction....