Suchergebnisse - "MAILLARD reaction"

Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning.

Autoren: Huang X Cui H Hayat K et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 222 (Pt 1), pp. 117742. Date of Electronic Publication: 2025 Oct 28.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Glycine*/chemistry , Sorbitol*/chemistry , Maillard Reaction*, Oxidation-Reduction ; Hot Temperature ; Glyoxal/analysis ; Glyoxal/chemistry ; Deoxyglucose/analogs & derivatives ; Deoxyglucose/analysis ; Deoxyglucose/chemistry ; Food Handling/methods

Controlled Maillard conjugation of whey protein isolate with κ-, ι-, and λ-carrageenan: structure-reactivity relationships under limited glycation conditions.

Autoren: Cho EH Lee J Lee Y et al.

Quelle: International journal of biological macromolecules [Int J Biol Macromol] 2025 Dec; Vol. 332 (Pt 2), pp. 148670. Date of Electronic Publication: 2025 Nov 03.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

MeSH-Schlagworte: Carrageenan*/chemistry , Whey Proteins*/chemistry , Maillard Reaction*, Glycosylation ; Solubility ; Hydrophobic and Hydrophilic Interactions

Conjugation of quinoa protein with saccharide of diverse molecular mass prepared by Maillard reaction: Structural and functional properties.

Autoren: Peng X Ji Y Zhao K et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 2), pp. 117323. Date of Electronic Publication: 2025 Aug 11.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Chenopodium quinoa*/chemistry , Plant Proteins*/chemistry, Molecular Weight ; Solubility ; Antioxidants/chemistry ; Spectroscopy, Fourier Transform Infrared ; Hydrophobic and Hydrophilic Interactions

Modification of functional properties of camel milk casein through Maillard induced conjugation with oligosaccharides.

Autoren: Mudgil P Aslam R Alkaabi S et al.

Quelle: International journal of biological macromolecules [Int J Biol Macromol] 2025 Dec; Vol. 332 (Pt 2), pp. 148260. Date of Electronic Publication: 2025 Oct 14.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

MeSH-Schlagworte: Oligosaccharides*/chemistry , Maillard Reaction* , Caseins*/chemistry , Milk*/chemistry, Animals ; Camelus ; Antioxidants/chemistry ; Antioxidants/pharmacology ; Solubility ; Spectroscopy, Fourier Transform Infrared ; Glycosylation

Impact of glycan content on emulsifying and emulsion-stabilizing properties of Maillard-type soy protein isolate-maltodextrin conjugates.

Autoren: Song CL Chen XR Ren J et al.

Quelle: International journal of biological macromolecules [Int J Biol Macromol] 2025 Dec; Vol. 332 (Pt 1), pp. 148345. Date of Electronic Publication: 2025 Oct 15.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

MeSH-Schlagworte: Polysaccharides*/chemistry , Soybean Proteins*/chemistry , Emulsifying Agents*/chemistry , Maillard Reaction*, Emulsions/chemistry ; Rheology

Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids.

Autoren: Feng X Wang Y Qayum A et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 2), pp. 117349. Date of Electronic Publication: 2025 Aug 21.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Oryza*/chemistry , Maillard Reaction* , Flour*/analysis , Deglutition Disorders*/diet therapy, Gels/chemistry ; Rheology ; Starch/chemistry ; Colloids/chemistry ; Spectroscopy, Fourier Transform Infrared ; Food Handling/methods ; X-Ray Diffraction ; Hardness ; Water/analysis

Synergistic interaction between maillard reaction product and γ-tocopherol in enhancing the oxidation stability of flaxseed oil.

Autoren: Zhao K Xie M Long X et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 220, pp. 117140. Date of Electronic Publication: 2025 Jul 29.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , gamma-Tocopherol*/chemistry , Antioxidants*/chemistry , Linseed Oil*/chemistry, Oxidation-Reduction ; Food Handling/methods

Rate Comparison of the Maillard Reaction Between Milk Proteins and Human Milk Oligosaccharide.

Autoren: Liu S Liu M Guan L et al.

Quelle: Journal of food science [J Food Sci] 2025 Nov; Vol. 90 (11), pp. e70655.

Publikationsart: Journal Article; Comparative Study

Info zur Zeitschrift: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Oligosaccharides*/chemistry , Milk, Human*/chemistry , Milk Proteins*/chemistry, Humans ; Kinetics ; Infant Formula/chemistry ; Lactalbumin/chemistry ; Lactoglobulins/chemistry ; Trisaccharides/chemistry ; Caseins/chemistry ; Lysine/analogs & derivatives

Fabrication and characterization of W/O emulsion stabilized by instantly soluble agar-leucine Maillard conjugates.

Autoren: Yin Q Liu M Weng H et al.

Quelle: International journal of biological macromolecules [Int J Biol Macromol] 2025 Nov; Vol. 329 (Pt 1), pp. 147628. Date of Electronic Publication: 2025 Sep 11.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Agar*/chemistry , Water*/chemistry , Leucine*/chemistry , Oils*/chemistry, Emulsions/chemistry ; Solubility ; Emulsifying Agents/chemistry

The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat.

Autoren: Zhan H Jiang Y Xu M et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Oct; Vol. 218, pp. 116927. Date of Electronic Publication: 2025 Jun 20.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Taste* , Meat*/analysis, Animals ; Chickens ; Oxidation-Reduction ; Hydrolysis ; Food Handling/methods ; Hot Temperature

Bidirectional effects of melanoidins derived from thermal Maillard reaction on polyhydroxyalkanoates synthesis by mixed culture: Transient and long-term responses.

Autoren: Zhang Q Xu J Li X et al.

Quelle: Bioresource technology [Bioresour Technol] 2025 Oct; Vol. 433, pp. 132713. Date of Electronic Publication: 2025 May 22.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Country of Publication: England NLM ID: 9889523 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2976 (Electronic) Linking ISSN: 09608524 NLM ISO Abbreviation: Bioresour Technol Subsets: MEDLINE

MeSH-Schlagworte: Polyhydroxyalkanoates*/biosynthesis , Maillard Reaction* , Polymers*/pharmacology, Sewage/microbiology ; Bacteria/metabolism ; Bacteria/drug effects ; Bioreactors/microbiology

Cavitation-enhanced aroma and browning: A multiscale study of star anise (Illicium verum Hook. f.) pretreated by ultrasound and electrolyzed water.

Autoren: Zhang S Huang Q Kuang X et al.

Quelle: Ultrasonics sonochemistry [Ultrason Sonochem] 2025 Dec; Vol. 123, pp. 107693. Date of Electronic Publication: 2025 Nov 24.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE

MeSH-Schlagworte: Water*/chemistry , Odorants*/analysis , Ultrasonic Waves* , Maillard Reaction*, Color ; Antioxidants/chemistry ; Volatile Organic Compounds/analysis

Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insights.

Autoren: Patrignani M González-Forte LDS Paz Pierri AA et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 222 (Pt 1), pp. 117643. Date of Electronic Publication: 2025 Oct 03.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Phenols*/chemistry , Phenols*/analysis , Antioxidants*/chemistry , Antioxidants*/analysis , Edible Grain*/chemistry , Polymers*/chemistry , Polymers*/analysis , Waste Products*/analysis, Tandem Mass Spectrometry ; Spectroscopy, Fourier Transform Infrared ; Molecular Weight

Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation.

Autoren: Ruan QQ Hu BB Su KY et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 3), pp. 117512. Date of Electronic Publication: 2025 Sep 15.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Maillard Reaction* , Fatty Acids*/chemistry , Fatty Acids*/analysis , Odorants*/analysis , Sesamum*/chemistry , Sesame Oil*/chemistry , Protein Hydrolysates*/chemistry, Humans ; Gas Chromatography-Mass Spectrometry ; Food Handling ; Volatile Organic Compounds/analysis ; Taste ; Male ; Olfactometry ; Adult ; Female

Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights.

Autoren: Atalar I Sari T Elen H et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Dec; Vol. 221 (Pt 3), pp. 117508. Date of Electronic Publication: 2025 Sep 16.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Corylus*/chemistry , Alginates*/chemistry , Maillard Reaction* , Plant Proteins*/chemistry, Viscosity ; Rheology ; Solubility ; Food Handling/methods ; Hot Temperature ; Hydrophobic and Hydrophilic Interactions ; Emulsions

Dose-dependent effects of Maillard reaction products on anaerobic digestion of waste activated sludge: mechanisms and microbial insights.

Autoren: Zhang L Li Z Sun Y et al.

Quelle: Bioresource technology [Bioresour Technol] 2025 Dec; Vol. 437, pp. 133172. Date of Electronic Publication: 2025 Aug 21.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Applied Science Country of Publication: England NLM ID: 9889523 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2976 (Electronic) Linking ISSN: 09608524 NLM ISO Abbreviation: Bioresour Technol Subsets: MEDLINE

MeSH-Schlagworte: Sewage*/microbiology , Maillard Reaction*, Anaerobiosis ; Methane/biosynthesis ; Hydrolysis ; Reactive Oxygen Species/metabolism

Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein.

Autoren: Ding W Bai Y Rose DJ

Quelle: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2025 Nov; Vol. 24 (6), pp. e70299.

Publikationsart: Journal Article; Review

Info zur Zeitschrift: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE

MeSH-Schlagworte: Gastrointestinal Microbiome*/physiology , Starch*/metabolism , Starch*/chemistry , Digestion* , Maillard Reaction* , Dietary Proteins*/metabolism, Fermentation ; Humans ; Cooking

Dynamic interactions between compositional changes and color evolution in Lactobacillus fermented Lotus rhizome juice: A multivariate analysis of Browning mechanisms.

Autoren: Huang R Jiang H Yan S et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 220, pp. 117036. Date of Electronic Publication: 2025 Jul 25.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Fermentation* , Rhizome*/chemistry , Rhizome*/microbiology , Lactobacillus*/metabolism , Lotus*/chemistry , Lotus*/microbiology , Fruit and Vegetable Juices*/analysis , Fruit and Vegetable Juices*/microbiology , Maillard Reaction* , Fermented Foods*/analysis , Fermented Foods*/microbiology, Antioxidants/analysis ; Color ; Multivariate Analysis ; Food Handling/methods ; Principal Component Analysis

Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties.

Autoren: Li L Feng X Gao Y et al.

Quelle: Food research international (Ottawa, Ont.) [Food Res Int] 2025 Oct; Vol. 218, pp. 116932. Date of Electronic Publication: 2025 Jun 21.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

MeSH-Schlagworte: Waxes*/chemistry , Alginates*/chemistry , Soybean Proteins*/chemistry , Maillard Reaction* , Water*/chemistry, Gels/chemistry ; Hydrogen-Ion Concentration ; Particle Size ; Viscosity ; Molecular Dynamics Simulation ; Solubility

Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties.

Autoren: Sadeghi M Mousavi M Yarmand MS et al.

Quelle: Ultrasonics sonochemistry [Ultrason Sonochem] 2025 Oct; Vol. 121, pp. 107536. Date of Electronic Publication: 2025 Aug 27.

Publikationsart: Journal Article

Info zur Zeitschrift: Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE

MeSH-Schlagworte: Polysaccharides*/chemistry , Cannabis*/chemistry , Antioxidants*/chemistry , Antioxidants*/pharmacology , Maillard Reaction* , Plant Proteins*/chemistry , Ultrasonic Waves* , Hot Temperature*, Solubility ; Protein Structure, Secondary