Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.
نویسنده
چکیده
منابع مشابه
Food Browning and Its Prevention: An Overview†
Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with...
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Heated food systems contain hundreds of chemical compounds, some being mutagenic and others being antimutagenic. Studies have indicated that foods exposed to drying, frying, roasting, baking, and broiling conditions possess net mutagenic activity as assessed by the Ames/Salmonella/microsome mutagenicity test and the chromosome aberration assay with Chinese hamster ovary (CHO) cells. With the ab...
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The kinetics of the reactions between triphenylphosphine 1 and dialkyl acetylenedicarboxylates 2, in the presence of a NH-acid such as 5-nitroindazole 3,were studied. Corresponding kinetic parameters to all reactions were evaluated, with the second order rate constant (k) values calculated. Effects of solvent, temperature, and reactant...
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This study is focused on the development of a systematic computational approach which implements Genetic Algorithm (GA) to find the optimal rigorous kinetic models.A general Kinetic model for hydrogenolysis of dibenzothiophene (DBT) based on Langmuir-Hinshelwood type has been obtained from open literature. This model consists of eight continuous parameters(e.g., Arrhenus and Van't...
متن کاملThe influence of water and pH on the reaction between amino compounds and carbohydrates.
The mechanisms involved in browning and in the Maillard reaction (1)) together with their effect on the nutritive value of proteins, have been investigated extensively, yet much of the evidence is of a contradictory nature. These experimental results are to be expected if one considers the variety of conditions of temperature, pH, and reactant concentrations employed by the various investigator...
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عنوان ژورنال:
- Advances in food research
دوره 32 شماره
صفحات -
تاریخ انتشار 1988