Maillard Reaction Products
Mostrando 1-12 de 20 artigos, teses e dissertações.
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1. Volatile compounds in meat and meat products
Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard rea
Food Sci. Technol. Publicado em: 09/02/2017
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2. DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS
During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination
Quím. Nova. Publicado em: 2016-07
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3. The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system
Abstract The transformation law of the Maillard reaction products with three different reactants ratios - equimolar reactants, excess L-glutamic acid and excess L-ascorbic acid reaction respectively, five different temperatures, and different time conditions for the L-ascorbic acid / L-glutamic acid system were investigated. Results showed that, the increase
Food Sci. Technol. Publicado em: 20/06/2016
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4. Inibição da formação de produtos da reação de Maillard por extrato de erva-mate (Ilex paraguariensis) em sistemas modelo alimento / Inhibition of Maillard reaction products by extracts of yerba mate (Ilex paraguariensis) in food model systems
INTRODUÇÃO: A reação de Maillard ocorre em alimentos termicamente processados e também em sistemas biológicos, em que é chamada de glicação. Esta reação ocorre entre grupos carbonilas e grupamentos aminas e tem especial importância em alimentos, pois promovem alterações sensoriais importantes ao sabor, aroma, aparência e textura. Em sistemas b
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/06/2012
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5. Evaluation of the content of Maillard reaction products (MRPs) in breakfast cereals and coffee / Avaliação do teor de produtos da reação de Maillard (PRM) em cereais matinais e café
INTRODUCTION Maillard reaction products and lipid peroxidation, such as dicarbonyl compounds easily react with amino groups of proteins and nucleic acids leading to biological changes that can result in complications in diseases such as diabetes, atherosclerosis and neurodegenerative. The consumption of Maillard Reaction Products (MRP) has increased in recen
Publicado em: 2010
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6. Acrilamida em alimentos : ocorrencia, metodos analiticos e estimativas de ingestão. / Acrylamide in foods : occurrence, analytical methods and intake estimates.
An important discovery of Swedish researchers in April 2002 showed that acrylamide, a probable carcinogen to humans, can be formed in certain foods which are submitted to thermal treatment at high temperatures. In the present study, 111 samples of different food categories were collected at supermarkets, fast-food restaurants and restaurants, in Campinas-SP,
Publicado em: 2007
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7. Comparação da eficiencia do processo convencional de torração de cacau frente ao processo por microondas
The roasting process of cocoa is crucial to the production of the flavour characteristics of chocolate. It is during this thermal treatment that the most important components of the complex aromatic system of cocoa develop. The roasting of cocoa in the form of nibs (fragmented cotyledons) was an important evolution in cocoa roasti.ng. However, for a variety
Publicado em: 1998
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8. Inhibitory Effect of Maillard Reaction Products on Growth of the Aerobic Marine Hyperthermophilic Archaeon Aeropyrum pernix
It was found that the growth of Aeropyrum pernix was severely inhibited in a medium containing reducing sugars and tryptone due to the formation of Maillard reaction products. The rate of the Maillard browning reaction was markedly enhanced under aerobic conditions, and the addition of Maillard reaction products to the culture medium caused fatal growth inhi
American Society for Microbiology.
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9. Advanced Maillard reaction end products are associated with Alzheimer disease pathology.
During aging long-lived proteins accumulate specific post-translational modifications. One family of modifications, termed Maillard reaction products, are initiated by the condensation between amino groups of proteins and reducing sugars. Protein modification by the Maillard reaction is associated with crosslink formation, decreased protein solubility, and i
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10. Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies
The aim of this study was to determine any possible, baclofen–lactose Maillard reaction products. Granules and tablets of baclofen and lactose were prepared and maintained in heat ovens for a certain time period. The effects of lactose type, addition of magnesium stearate, and water were monitored. Heated lactose and baclofen were analyzed using reverse-ph
Springer US.
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11. Accumulation of Maillard reaction products in skin collagen in diabetes and aging.
To investigate the contribution of glycation and oxidation reactions to the modification of insoluble collagen in aging and diabetes, Maillard reaction products were measured in skin collagen from 39 type 1 diabetic patients and 52 nondiabetic control subjects. Compounds studied included fructoselysine (FL), the initial glycation product, and the glycoxidati
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12. Immunohistochemical detection of imidazolone, a novel advanced glycation end product, in kidneys and aortas of diabetic patients.
To investigate the role of the Maillard reaction in the pathogenesis of diabetic complications, we produced several clones of monoclonal antibodies against advanced glycation end products (AGEs) by immunizing mice with AGE-modified keyhole limpet hemocyanin, and found that one clone (AG-1) of the anti-AGE antibodies reacted specifically with imidazolones A a