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 ...
美拉德反应对食品加工的影响及应用 the influence and application of maillard reaction in food processing 下载积分: 1500 内容提示: 美拉德反应对食品加工的影响及应用于彭伟(1.南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095;2.南京农业大学食品科技学院,江苏南京210095)摘要:MaⅢard反应多年来...
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...
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 ...
For further discussion on food safety analysis, visit our food and beverage community Reference 1. Ferrer-Aguirre, A. et al. “Simple and Fast Determination of Acrylamide and Metabolites in Potato Chips and Grilled Asparagus by Liquid Chromatography Coupled to Mass Spectrometry“, Foo...
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds...
摘要: This chapter reviews the pathways of Maillard reaction of proteins and advanced glycation end products in foods, describes the quantitative analysis of glycation compounds in foods, discusses the health risks associated with dietary exposure, and outlines mitigation and risk management strategies....
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....
Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide ...
Maillard reaction is thermal processing (frying, baking, roasting, and so on) in food flavors produced one of the main sources, is also fat, eggs, meat, fruity flavor of sources [11] 翻译结果4复制译文编辑译文朗读译文返回顶部 It is hot Maillard response processing (fried, baked, baked foods...