Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

2021 ◽  
Vol 69 (34) ◽  
pp. 9924-9933
Author(s):  
Heping Cui ◽  
Ziyan Wang ◽  
Mengyu Ma ◽  
Khizar Hayat ◽  
Qiang Zhang ◽  
...  
Keyword(s):  
Ellagic Acid ◽  
Adduct Formation ◽  
Rearrangement Product ◽  
Amadori Rearrangement ◽  
Browning Inhibition ◽  
Maillard Browning ◽  
Amadori Rearrangement Product

scholarly journals Formation of galactose during heat treatment of milk and model systems

1989 ◽  
Vol 56 (5) ◽  
pp. 737-740 ◽  
Author(s):  
Marta M. Calvo ◽  
Agustin Olano
Keyword(s):  
Heat Treatment ◽  
Thermal Stability ◽  
Model Systems ◽  
Rearrangement Product ◽  
Amadori Rearrangement ◽  
Amadori Rearrangement Product ◽  
Thermal Stability Of

SummaryThe formation of galactose, lactulose and epilactose during heating of milk was studied. The concentration of these carbohydrates increased with pH and the severity of heat treatment. The presence of proteins reduced the amount of lactulose formed whereas it increased that of epilactose and galactose. The galactose in heated milks was derived from lactose degradation. Under the conditions studied, degradation of the Amadori rearrangement product did not result in the formation of galactose. The interaction between proteins and galactose increased the thermal stability of the monosaccharide.

Ellagic acid embryoprotection in vitro: Distribution and effects on DNA adduct formation

Teratology ◽  
1993 ◽  
Vol 47 (4) ◽  
pp. 275-280 ◽  
Author(s):  
Anthony A. Frank ◽  
John M. Collier ◽  
Carol S. Forsyth ◽  
Wenguang Zeng ◽  
Gary D. Stoner
Keyword(s):  
Ellagic Acid ◽  
Adduct Formation ◽  
Dna Adduct
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