Maillard reaction of protein-sugar system - Development in studies.
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development of feminist poetics in adrienne rich
اشعار ریچ، به عنوان اشعاری که همیشه در حال تغییر و دگرگونی هستند، تجسمی از رشد و دگرگونیِ انسان هستد. پایان نامه ی حاضر، با تمرکز بر روی مراحل سیر شعری ریچ از تغییری در دنیا به عکس هایی فوری از یک عروس، سپس به شیرجه به درون کشتی شکسته و در نهایت به صبری عجیب مرا تا اینجا آورده، به بررسی این مراحل در قالب نظر شوالتر در رابطه با سه مرحله ی پیشرفت ادبی زنان یعنی مرحله ی زنانه، زن گرا و زن محور می پ...
15 صفحه اولCharacteristics and antioxidant activity of Maillard reaction products derived from chitosan-sugar solution
The Maillard reaction occurring between amino group and carbonyl group produces neoformed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. In this study, maillard reaction products (MRPs) derived from four model systems including chitosan-glucose (CG), chitosan-fructose (CF), chitosanmaltose (CM) and chitosan-lactose (CL) so...
متن کاملAntioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
We investigated the antioxidant and anti-inflammatory activities of both crude and ultrafiltrated Maillard reaction (MR) products (MRPs) derived from sugar-amino acid MR models, comprising fructose (Fru), glucose (Glu) or ribose (Rib) reacted with glycine (Gly) or lysine (Lys), respectively. Crude MRPs derived from Glu-Lys showed the greatest capacity (P < 0.05) to inhibit nitric oxide (NO) and...
متن کاملBovine serum albumin-sugar conjugates through the maillard reaction: effects on interfacial behavior and emulsifying ability.
Bovine serum albumin (BSA) was employed as a model protein emulsifier to conjugate with aldohexose (D-glucose (Glc) or D-allose (All)) and sugar fatty acid ester (6-O-octanoyl-D-glucose (GlcC8)) through the Maillard reaction. It was found during the reaction that rate of decrease of free amino groups in BSA was almost the same for the BSA-sugar mixtures whereas browning and protein aggregation ...
متن کاملThe maillard reaction in eye diseases.
Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...
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ژورنال
عنوان ژورنال: Nippon Eiyo Shokuryo Gakkaishi
سال: 1988
ISSN: 1883-2849,0287-3516
DOI: 10.4327/jsnfs.41.77