Odor Modification in Salmon Hydrolysates Using the Maillard Reaction
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چکیده
منابع مشابه
The 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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The field of Maillard/glycation reactions in vivo has grown enormously during the past 20 years, going from 25 to 500 publications per year. It is now well recognized that many of the "advanced" products form oxidatively or anaerobically and can have deleterious effects on macromolecular and biological function. The feasibility of developing pharmacological agents with beneficial in vivo proper...
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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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The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution indicated that the initial pH of HAHp played an important role in the process of MR between HAHp and...
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The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2h-furan3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4h-pyran-4-one (DDMP) was studied in heated (at 70–95°C up to 2 h) model aqueous binary systems containing various reactive carbonyl Maillard intermediates. Among them, furan-2-carbaldehyde and its derivatives 5-hydroxymethylfuran-2-carb...
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ژورنال
عنوان ژورنال: Journal of Aquatic Food Product Technology
سال: 2014
ISSN: 1049-8850,1547-0636
DOI: 10.1080/10498850.2012.724153