نتایج جستجو برای: maillard reaction
تعداد نتایج: 412659 فیلتر نتایج به سال:
Control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems where the structure of the matrix and the presence of other components can have a significant impact on the reaction. In such complex systems, some degre...
The following study tried to determine whether Maillard reaction end product-embodied food is significantly more alluring, rewarding, addictive, and cardiovascular taxing than product-free meals. As importantly, does product-containing fare exhibit tolerance measured by increased total calorie consumption per day, progression rising amounts of overweight, withdrawal frequent urges snack dine pr...
Casein is almost insoluble at around pH 4.6, which is its isoelectric point (pI). Grafting copolymer, casein-g-dextran, was prepared through the Amadori rearrangement of the Maillard reaction. The copolymer has a reversible pH sensitive property: micellization at the pI of casein forming a casein core and dextran shell structure and dissociation when pH differs from the pI. The micelles produce...
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...
Non-enzymic modification of tissue proteins by reducing sugars, the so-called Maillard reaction, is a prominent feature of aging. In articular cartilage, relatively high levels of the advanced glycation end product (AGE) pentosidine accumulate with age. Higher pentosidine levels have been associated with a stiffer collagen network in cartilage. However, even in cartilage, pentosidine levels the...
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