scholarly journals Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

2016 ◽  
Vol 7 (6) ◽  
pp. 2591-2602 ◽  
Author(s):  
Antonio Dario Troise ◽  
Daniele Vitiello ◽  
Catherine Tsang ◽  
Alberto Fiore
Keyword(s):  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Uht Milk ◽  
Available Lysine

The encapsulation of ascorbic acid can limit the reduction of available lysine and tune the formation of Maillard reaction products (MRPs).

Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

2013 ◽  
Vol 634-638 ◽  
pp. 397-402
Author(s):  
Qi Hui Deng ◽  
Ai Nong Yu
Keyword(s):  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Intermediate Products ◽  
Initial Ph

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

scholarly journals Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Małgorzata Przygodzka ◽  
Henryk Zieliński ◽  
Zuzana Ciesarová ◽  
Kristina Kukurová ◽  
Grzegorz Lamparski
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Early Stage ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Browning Index ◽  
Available Lysine

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components

scholarly journals Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111091 ◽  
Author(s):  
Marija Perusko ◽  
Sami Ghnimi ◽  
Ana Simovic ◽  
Nikola Stevanovic ◽  
Mirjana Radomirovic ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Spray Dried

scholarly journals Age-related accumulation of Maillard reaction products in human articular cartilage collagen

2000 ◽  
Vol 350 (2) ◽  
pp. 381 ◽  
Author(s):  
Nicole VERZIJL ◽  
Jeroen DEGROOT ◽  
Esther OLDEHINKEL ◽  
Ruud A. BANK ◽  
Suzanne R. THORPE ◽  
...  
Keyword(s):  
Articular Cartilage ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Human Articular Cartilage ◽  
Reaction Products ◽  
Age Related
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