منابع مشابه
The Lactose-Casein (Maillard) Browning System: Volatile Components
Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetra...
متن کاملStreamlined analysis of lactose-free dairy products.
Functional food for lactose-intolerant consumers and its global prevalence has created a large market for commercially available lactose-free food products. The simplest approach for detection and quantitation of lactose in lactose-free dairy products was developed. A one-step sample preparation was employed and the resulting 10% sample solution was directly subjected to the chromatographic sys...
متن کاملAntioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products.
Maillard reaction products were prepared by heating xylose and lysine at pH 9.0 and 100°C for 3 h, and then fractionated by ethyl ether and ethanol into acidic, neutral and basic low-molecular-weight, ethanol-soluble and ethanol-insoluble fractions. The ethanol-soluble and -insoluble fractions were the major fractions of the xylose-lysine Maillard reaction products (XL MRPs), contributing 79.5%...
متن کاملInduced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.
Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...
متن کاملBrowning of model orange juice solution: factors affecting the formation of decomposition products.
A model solution of orange juice was prepared and stored. Factors affecting browning and formation of such decomposition products as 3-hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were examined. Ascorbic acid (AsA) was essential for browning, which was stimulated by amino acids and citric acid, and repressed by chelators and radical scave...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 1973
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.19.251