Maillard reaction and aging: can bacteria shed light on the link?
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چکیده
منابع مشابه
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The original scientific description of the browning reaction between amino acids and sugars was published in a paper by Professor Louis Camille Maillard of the University of Paris in 1912 [1]. This seminal work laid the foundation for a broad spectrum of research today on the role of the Maillard reaction in food and biological systems. The Maillard reaction between sugars and proteins contribu...
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Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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ژورنال
عنوان ژورنال: Biotechnology & Biotechnological Equipment
سال: 2019
ISSN: 1310-2818,1314-3530
DOI: 10.1080/13102818.2019.1590160