The evolution of the state aerosol droplets containing a reaction mixture with volatile components is accompanied by change in size and composition droplets, changes concentrations reagents rates chemical reactions. methods formal kinetics equilibrium thermodynamics describe effects that lead to significant acceleration processes aerosols. dependence rate on initial as well gas phase, described...

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%...

Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the reaction is asparagine. In this study, tubers of 13 varieties of potato (Solanum t...

Dried scallop is used in Chinese, Japanese, and French cuisines for its unique flavor and taste. The quality of dried scallop is rated according to its clear, shiny brown color, developed by the Maillard reaction between sugars and amino acids. This article reports the colors, represented by L* and a* values, and chemical composition (water, salinity, Brix, proteins, and amino acids) of dried s...

The Maillard reaction involving condensation reactions between sugars and amino acids is considered to be an important pathway in natural humification processes. Polyphenols in terrestrial and aquatic environments are regarded as important precursors in the formation of humic substances. In nature it is most likely that these two processes do not occur separately but rather interact with each o...

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 ...

Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard re...