Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

1991 ◽  
Vol 193 (2) ◽  
pp. 119-122 ◽  
Author(s):  
Thomas Henle ◽  
Heike Walter ◽  
Henning Klostermeyer
Keyword(s):  
Direct Measurement ◽  
Maillard Reaction ◽  
Milk Products ◽  
Amadori Product

One-Step Simultaneous Differential Scanning Calorimetry-FTIR Microspectroscopy to Quickly Detect Continuous Pathways in the Solid-State Glucose/Asparagine Maillard Reaction

2013 ◽  
Vol 96 (6) ◽  
pp. 1362-1364 ◽  
Author(s):  
Deng-Fwu Hwang ◽  
Tzu-Feng Hsieh ◽  
Shan-Yang Lin
Keyword(s):  
Differential Scanning Calorimetry ◽  
Solid State ◽  
Maillard Reaction ◽  
Reaction Pathway ◽  
Molar Ratio ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Scanning Calorimetry ◽  
Ftir Microspectroscopy ◽  
Amadori Product

Abstract The stepwise reaction pathway of the solid-state Maillard reaction between glucose (Glc) and asparagine (Asn) was investigated using simultaneous differential scanning calorimetry (DSC)-FTIR microspectroscopy. The color change and FTIR spectra of Glc-Asn physical mixtures (molar ratio = 1:1) preheated to different temperatures followed by cooling were also examined. The successive reaction products such as Schiff base intermediate, Amadori product, and decarboxylated Amadori product in the solid-state Glc-Asn Maillard reaction were first simultaneously evidenced by this unique DSC-FTIR microspectroscopy. The color changed from white to yellow-brown to dark brown, and appearance of new IR peaks confirmed the formation of Maillard reaction products. The present study clearly indicates that this unique DSC-FTIR technique not only accelerates but also detects precursors and products of the Maillard reaction in real time.

Conversion of Amadori product of the Maillard reaction to Nε-(carboxymethyl) lysine by short-term heating process

2002 ◽  
Vol 1245 ◽  
pp. 409-410
Author(s):  
Cristina Miki Hayashi ◽  
Ryoji Nagai ◽  
Kiminori Miyazaki ◽  
Fumitaka Hayase ◽  
Tomohiro Araki ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Heating Process ◽  
Short Term ◽  
Amadori Product ◽  
Carboxymethyl Lysine

Conversion of Amadori product of Maillard reaction to N ϵ -(carboxymethyl)lysine in alkaline condition

FEBS Letters ◽  
1998 ◽  
Vol 425 (2) ◽  
pp. 355-360 ◽  
Author(s):  
Ryoji Nagai ◽  
Kazuyoshi Ikeda ◽  
Yukie Kawasaki ◽  
Hiroyuki Sano ◽  
Masaki Yoshida ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Alkaline Condition ◽  
Amadori Product ◽  
Carboxymethyl Lysine

Direct Measurement of the Listening of Hearing-Impaired Children

1970 ◽  
Vol 13 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Mary Mira
Keyword(s):  
Direct Measurement ◽  
Continuous Measurement ◽  
Hearing Impaired ◽  
Reinforcement System ◽  
School Aged Children ◽  
Conjugate Reinforcement ◽  
Impaired Children ◽  
Hearing Impaired Children

Listening, a significant dimension of the behavior of hearing-impaired children, may be measured directly by recording childrens' responses to obtain audio narrations programmed via a conjugate reinforcement system. Twelve hearing-impaired, school-aged children responded in varying ways to the opportunity to listen. Direct and continuous measurement of listening has relevance for evaluation of remediation methods and for discovery of variables potentially related to listening.

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