The Maillard Reaction: Chemistry, Biochemistry and Implications by Harry Nursten
نویسندگان
چکیده
منابع مشابه
The Maillard reaction--from food chemistry to uraemia research.
Conclusion It would appear then, that both GBM and the renal parenchyma as a whole contain diverse charged components. Abnormalities of GBM anionic charge expression are more complex than at first conceived, reflecting often subtle alterations in membrane matrix charged structures which may have a minimal or profound, direct or indirect influence on membrane permeability. The original concept o...
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 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 کاملModifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
High performance liquid chromatography (HPLC) coupled with a Fraction Collector was employed to isolate Maillard reaction products (MRPs) formed in model systems comprising of asparagine and monosaccharides in the 60-180°C range. The primary MRP which is detected at 60°C is important for Acrylamide content and color/aroma development in foods and also in the field of food biotechnology for cont...
متن کامل3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions
Maillard reaction technology is used by the flavour and food industry for the production of process/reaction flavours or generating flavour upon food processing (in-process flavour generation). Process flavours are complex building blocks that provide similar aroma and taste properties to those found in thermally treated foodstuffs such as meat, chocolate, coffee, caramel, popcorn and bread. Th...
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: Australian Journal of Chemistry
سال: 2005
ISSN: 0004-9425
DOI: 10.1071/ch0505_br