The various permutations of the Maillard aminosugar "browning" reaction (Maillard, 1912) have attracted the attention of microbiologists only within recent years, although food technologists have long been concerned with this class of reactions (Kline, 1950). Although Lewis (1930) warned of the effects of such reactions in bacteriologic culture media, their potential significance in many types ...

Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubation...

In recent years, the intermediate-moisture foods (IMF), such as nutrition and energy bars, are a rapidly growing segment of the global food market. However, due to moisture-induced protein aggregation, commercial high protein nutrition bars generally become harder over time, thus losing product acceptability. In this study, the objectives were to investigate the moisture-induced protein aggrega...

No remedies for prion disease have been established, and the conversion of normal to abnormal prion protein, a key event in prion disease, is still unclear. Here we found that substances in beetle grub hemolymph, after they were browned by aging for a month or heating for hours, reduced abnormal prion protein (PrP) levels in RML prion-infected cells. Active anti-prion components in the hemolymp...