منابع مشابه
Formation of flavour compounds in the Maillard reaction.
This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the essential elements for predicting the form...
متن کاملMaillard reaction inhibitors produced by Paecilomyces sp.
Maillard reaction inhibitors could be useful therapeutics for diabetes and other age-related diseases. We isolated for the first time 4-O-demethylsilvaticol (1) and (-)-mitorubrin (2) as Maillard reaction inhibitors from Paecilomyces sp. 3193B. Among the isolated inhibitors, 2 showed most potent inhibitory effect by an SDS-PAGE assay on cross-linked protein formation and by a fluorescent assay ...
متن کاملThe Shroud of Turin: an Amino-carbonyl Reaction (maillard Reaction) May Explain the Image Formation
The Shroud of Turin is a large piece of linen that shows the faint image of a man on its surface: it has been claimed to be the shroud of Jesus. Here we report evidences that colour can be produced by reactions between reducing sugars, left on the cloth by the manufacturing procedure, and amines deriving from the decomposition of a corpse. Treatment of a cloth prepared according to the ancient ...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
متن کاملThe maillard reaction in eye diseases.
Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the Japanese Society of Starch Science
سال: 1991
ISSN: 1884-488X,0021-5406
DOI: 10.5458/jag1972.38.81