ライフサイエンスコーパス: Maillard reaction

1 ns were found: oxidative degradation and the Maillard reaction.

2 ased as a function of time mainly due to the Maillard reaction.

3 saccharides (GOS) were synthesised using the Maillard reaction.

4 ermal treatment because of the triggering of Maillard reaction.

5 he formation of antioxidant compounds during Maillard reaction.

6 change and fluorescence, as expected for the Maillard reaction.

7 he first time, that UHP can be produced from Maillard reaction.

8 n vivo by several metabolic pathways and the Maillard reaction.

9 rmed, many of which result from the advanced Maillard reaction.

10 ing and cross-linking of proteins during the Maillard reaction.

11 olytic intermediates and produced during the Maillard reaction.

12 ns and are inhibited by amino groups through Maillard reaction.

13 Conjugate was developed through Maillard reaction.

14 during roasting, defined as end-products of Maillard reaction.

15 roteins, mainly generated as a result of the Maillard reaction.

16 tofuranosyl cation to the early stage of the Maillard reaction.

17 ing thermal processing as an intermediate of Maillard reactions.

18 gnificantly influence methylglyoxal-mediated Maillard reactions.

19 ent pathways in methylglyoxal metabolism and Maillard reactions.

20 systems containing fish powder produced via Maillard reactions.

21 ther with indicators of the initial steps of Maillard reaction (2-furoylmethyl amino acids, 2-FM-AA)

22 min C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and

23 The Maillard reaction, a non-enzymatic reaction of ketones a

24 The amount of the Maillard reaction advanced products was higher for WPI-l

25 However, the Maillard reaction also provides desirable sensory attrib

26 The Maillard reaction (also referred to as "glycation") take

27 Multi-response kinetic modelling of Maillard reaction and caramelisation simultaneously indi

28 tic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roa

29 GOSs) and galactan were produced through the Maillard reaction and characterised structurally and fun

30 ecular weights were first conjugated through Maillard reaction and the conjugates were exploited to e

31 osides and nucleobases in the context of the Maillard reaction and to identify the selectivity of pur

32 In summary, during storage, the Maillard reaction and/or its resulting products could de

33 d formation of volatile compounds related to Maillard reactions and oxidation of secondary lipid oxid

34 ins in vivo through non-enzymatic glycation (Maillard reaction) and formation of different products c

35 indicate that HHP treatments accelerated the Maillard reaction, and alcohol and fatty acid oxidation,

36 on of vitamin C and the highest evolution of Maillard reaction, as evidenced by its high concentratio

37 or its antioxidant hydrolysate (WPH) through Maillard reaction at 90 degrees C.

38 in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting s

39 nts during heat treatment as a result of the Maillard reaction between amino acids and reducing sugar

40 g cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown produ

41 erda van Ekenstein (LA) arrangement; (2) the Maillard reaction between the reducing sugar and lysine

42 vestigate the kinetics of early stage of the Maillard reaction by a reversible bimolecular reaction m

43 on the formation of furans and acrylamide in Maillard reactions by the use of some plant extracts and

44 with their binary metal complexes during the Maillard reaction can initiate various processes, includ

45 mpounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which t

46 of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, pr

47 Thus, the Maillard reaction cascade appears to continue in food, i

48 es C) to participate in the interplay of the Maillard reaction cascade.

49 to have a large impact on the diversity the Maillard reaction causes.

50 amino sugars are not easily accessible under Maillard reaction conditions and are only formed in the

51 The results suggested that the Maillard reaction could be used to generate beta-carboli

52 ne and dityrosine, identifying them as major Maillard reaction cross-links in lens proteins.

53 However, most cross-links of the Maillard reaction described so far are present in quanti

54 nt, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after

55 ples stored under glassy conditions that the Maillard reaction did not occur, independent of gelatin

56 o generate a broad class of compounds of the Maillard reaction during baking and linked to the typica

57 ways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investiga

58 r with our previous data indicating advanced Maillard reaction end products in RF, it seems that post

59 yl groups of side chains of proteins to form Maillard reaction end products, inducing a negative impa

60 Our findings help us to understand how Maillard reaction enhances the potential allergenicity o

61 peratures to make products such as ghee, the Maillard reaction forms a range of volatile flavour comp

62 ree APs and the protein-bound markers of the Maillard reaction (furosine, Nepsilon-(carboxymethyl)-l-

63 The Maillard reaction has been implicated in cross-linking a

64 es more modified by advanced products of the Maillard reaction, i.e., immunoreactive advanced glycati

65 An assessment of the Maillard reaction in heated milk pointed out a higher fo

66 uld point to a new avenue for control of the Maillard reaction in high temperature food systems.

67 The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder

68 ne of the major consequences of the advanced Maillard reaction in proteins is the formation of covale

69 ailable lysine, as a means of monitoring the Maillard reaction in skim milk powders.

70 ative stress in protein cross-linking by the Maillard reaction in vitro and provides the first eviden

71 ne A/LM-1 is a novel product of the advanced Maillard reaction in vivo and a specific marker of a dia

72 sting conditions, implying the importance of Maillard reactions in CO2 formation.

73 cursors of protein cross-links formed during Maillard reactions in vivo during aging and in disease.

74 -mediated protein modification occurs during Maillard reactions in vivo.

75 ten rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from th

76 of the studied IFs, which suggests that the Maillard reaction increases after opening the packets.

77 The Maillard reaction, initiated by nonenzymatic glycosylati

78 ow that radicals are produced in vivo by the Maillard reaction, initiated by treating the skin of hai

79 suggested to be a common intermediate in the Maillard reaction involving glucose.

80 Glycation by the Maillard reaction is a naturally occurring process, whic

81 ced formation of antioxidants throughout the Maillard reaction is known, this study was undertaken to

82 Nonenzymatic protein glycation (Maillard reaction) leads to heterogeneous, toxic, and an

83 ominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar

84 Aqueous extracted Maillard reaction markers (hydroxymethylfurfural, carbox

85 ithstand damage due to glycoxidation and the Maillard reaction may be under genetic control.

86 Mitigation procedures that modify the Maillard reaction may negatively affect flavour and colo

87 ults suggest that neoglycans obtained by the Maillard reaction may serve in the prophylaxis of ETEC K

88 the browning index and HMF level (formed via Maillard reaction) might be good tool for monitoring the

89 MRP fraction, extracted from a ribose/lysine Maillard reaction mixture by 85% ethanol, was monitored

90 pyrolytic conditions the acidity/basicity of Maillard reaction mixtures can be controlled through the

91 physical, and chemical properties of aqueous Maillard reaction mixtures of small aldehydes (glyoxal,

92 -glycine and asparagine-fructose system as a Maillard reaction model, the effects of seven polyphenol

93 obiological safety of milk, but also induces Maillard reactions modifying for example proteins.

94 ur, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studi

95 osine as indicator of lysine loss during the Maillard reaction (MR) has been also studied.

96 ion of lysine-glucose glycoconjugates during Maillard reaction (MR) has been studied, respectively, i

97 ethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, foll

98 s) formation is the key step to mitigate the Maillard reaction (MR) in milk.

99 est glycation of beta-lactoglobulin (BLG) in Maillard reaction (MR) induced by high-intensity ultraso

100 The control of Maillard reaction (MR) is a key point to ensure processe

101 Studies raise the notion that the Maillard reaction (MR) may be harnessed to modify the an

102 sound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular we

103 The antioxidant capacity of Maillard reaction (MR)-modified gelatin (GE)-gum arabic

104 key step determining the development of the Maillard reaction (MR).

105 High intensity ultrasound (HIUS) can promote Maillard reaction (MR).

106 e intermediary radicals appearing during the Maillard reactions (MR), that take place during heating

107 oresis (CE) was used to analyze the in vitro Maillard reaction of GlcN with glyceraldehyde (GA), gluc

108 in foods during the browning process by the Maillard reaction of glucose (GL) with asparagine (AS).

109 nuclease A identify proteins modified by the Maillard reaction of glucose, fructose, ribose, glyceral

110 ginine modification (argpyrimidine) from the Maillard reaction of MG.

111 ethyl-3-furyl)-l-cysteine (MFT-S-Cys) in the Maillard reaction of xylose with cysteine at 100 degrees

112 Nonenzymatic glycation (Maillard reaction) of long-lived proteins is a major con

113 of Reactive Carbonyl Species (RCS) from the Maillard reaction on browning formation in apple juice d

114 study was to evaluate the occurrence of the Maillard reaction on gelatin-based films (bovine and sal

115 f gelatine because the intervals between the Maillard reaction parameters of the samples were far apa

116 Differentiation analysis of the Maillard reaction parameters was conducted using cluster

117 Amadori breakdown is considered as the main Maillard reaction pathway, other reactive intermediates,

118 cific influence of emulsion structure on the Maillard reaction pathways that occur during the cooking

119 t formation was shown to be reduced in model Maillard reactions performed in the presence of electrop

120 MGO and GO formed in the Maillard reaction play important roles as precursors of

121 henyl)-2-butenal (BHPB), a tyrosine-fructose Maillard reaction product, as a small molecule with pote

122 Maillard reaction products (estimated with non-enzymatic

123 of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigate

124 Formation of Maillard reaction products (MRP) of glucosamine (GlcN) w

125 maltodextrin (MD), to produce anti-oxidative Maillard reaction products (MRP) which was used to encap

126 inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively

127 ypertensive effect and prebiotic activity of Maillard reaction products (MRPs) derived from biscuits

128 ong-term a diet containing commonly consumed Maillard reaction products (MRPs) from the glucose-lysin

129 The quantification of protein bound Maillard reaction products (MRPs) is still a challenge i

130 Maillard reaction products (MRPs) show antimicrobial act

131 cts were richer in polyphenols and poorer in Maillard reaction products (MRPs) than were GPE200 extra

132 Formation of Maillard reaction products (MRPs) was monitored by mass

133 tents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in gin

134 e formation and the functional properties of Maillard reaction products (MRPs) were investigated in a

135 Maillard reaction products (MRPs) were prepared from aqu

136 The effect of Maillard reaction products (MRPs), formed during the pro

137 ed dependent variables were the formation of Maillard reaction products (MRPs), protein hydrolysates

138 es, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded.

139 s can lead to the increased formation of the Maillard reaction products (MRPs).

140 ation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine,

141 Changes in the formation of Maillard reaction products and antioxidant capacity of b

142 ed formation of furosine, advanced and final Maillard reaction products and caused changes in both re

143 rnels can be ascribed to both the new formed Maillard reaction products and the conditions adopted du

144 ned new insights in the relationship between Maillard reaction products and their precursors.

145 Emissions from phenolic compounds and Maillard reaction products exhibited the largest differe

146 This inhibition could be attributed to the Maillard reaction products formed during the microwave t

147 ydroxy-6-methyl-4(H)-pyran-4-one (pyranone), Maillard reaction products found in DC and CB ghee, rapi

148 formation of several protein-bound advanced Maillard reaction products identical with those of aging

149 on to H2O2 generation and the actual role of Maillard reaction products in collagen cross-linking in

150 The role of Maillard reaction products isolated from barley malt by

151 he thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron re

152 nstrate that the formation of acrylamide and Maillard reaction products was lower with glucose than w

153 ormation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines.

154 impact on the development of characteristic Maillard reaction products, such as pyrazines and some a

155 DC and CB ghee contained volatile Maillard reaction products, whereas PS ghee did not.

156 iates with proteins lead to the formation of Maillard reaction products, which subsequently leads to

157 rst time that CS-conjugates are described as Maillard reaction products.

158 as advanced glycation endproducts (AGEs) or Maillard reaction products.

159 tents as well as markers of barrel aging and Maillard reaction products.

160 etermination of several markers arising from Maillard reaction proved pyrraline (PYR) and hydroxymeth

161 The formation of acrylamide in model Maillard reaction systems containing phenolic compounds

162 During such treatment, the Maillard reaction takes place, generating brown polymers

163 occurs in parboiled rice as a result of the Maillard reaction that negatively affects consumers' acc

164 Methylglyoxal-mediated Maillard reactions that occur in the human lens may play

165 amined different indicators of each stage of Maillard reaction under adverse storage conditions in a

166 4-b]indol-1-l)phenol), were prepared via the Maillard reaction using food flavours and 5-methoxytrypt

167 n was linked to available information on the Maillard reaction via multiresponse modelling.

168 idation of the reducing sugars, but from the Maillard reaction via the Amadori rearrangement product.

169 long-term glycemic control and the advanced Maillard reaction was investigated in dura mater collage

170 kers of the early and advanced stages of the Maillard reaction were also followed in the crumb and th

171 agave syrups (HFASs) as intermediates of the Maillard reaction, were determined.

172 it grows and is also formed, as part of the Maillard reaction, when rice is heated.

173 values for odour-active aroma compounds from Maillard reaction, which are related to roast flavour an

174 We hypothesized that the Maillard reaction, which leads browning and aroma develo