The method for producing melanoid by using amino acid and glucose Maillard reaction includes the following steps: adding 90%-99% of glucose and 1-10% of amino acid or amino acid composite in a reactor, heating to 120-150 deg.C, after 2-3 hr. the melanoid used in food, beverage and...
UPPI-glucose (G) conjugates showed a similar glycation degree with PPI-G conjugates.PPI-G showed a greater solubility improvement after the Maillard reaction (MR)The formation of soluble aggregates/complex in UPPI hinders the MR with glucose.关键词: Maillard reaction Pea protein Ultrasound pre-tr...
collecting supernate, and thus obtaining tobacco stalk extract b; and 4) performing Maillard reaction, namely, regulating the pH value of the tobacco stalk extract b to 6.5 to 8, distilling, stopping reaction, and thus obtaining the product of the Maillard reaction, namely tobacco stalk extract...
Puffing not only alters the shape and structure of raw materials, but also the Maillard reaction produced during the puffing process can form new substances and increase the flavor of raw materials13. At present, no reports have been found at home and abroad to explore the flavor of puffed ...
Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde-chemical characterisation of a red coloured domaine[J]. Zeitschrift Fur Lebensmitteluntersuchung und-forschung A,1998,206(4):251−258. doi: 10.1007/s002170050253 [37] KIM ...
Optimized extraction of pectin from cassava root cortex: evaluating aqueous and acidic methods Article 05 November 2024 Evaluation of pectin extractions and their application in the alkaline Maillard reaction Article Open access 18 November 2022 Optimization of pectin extraction and antioxidant activit...
aAlkyl pyrazines have a nutty aroma and could be generated naturally during the aging process by the condensation of amino ketones formed through the Maillard reaction and Strecker degradation 烷基对二氮杂苯有坚果芳香,并且可能自然地引起在老化过程期间由通过梅拉德反应和Strecker退化被形成的氨基酮的结露[...
The optimized conditions of ultrasound-assisted enzyme modification and the effects of modification on the emulsification properties of Chlorella protein were investigated in this paper. The ultrasonic time, ultrasonic power, enzyme addition and enzyme reaction time were selected as the investigating factors...
Process flavors is a perfect application of Maillard reaction in industry.With a brief introduction of meat aroma research history,the emphasis of this art... Gao Yan-xiang - 《China Food Additives》 被引量: 2发表: 2005年 PROCESS FOR EXTRACTION OF FLAVORS process for extraction of flavors WG...
China Food AdditivesXU Yao-wen,LIU Wei,.Study on the process of Maillard reaction in producing beef extract.[J];China Food Additives,2013-03... XU Yao-Wen,W Liu - 《China Food Additives》 被引量: 2发表: 2013年 Microencapsulation as a tool to producing an extruded functional food use of...