Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 36 for “"Maillard reaction"”.
-
Fructose and the Maillard reaction
It is widely accepted that the Maillard reaction, specifically the development of Advanced Glycation End-products (AGEs) in vivo, is linked to the pathogenesis of diabetic secondary complications. The same diseases that occur in old age are similarly thought to develop as a function of the …
-
Compositional factors affecting the Maillard reaction in commercial dried sweet whey based powders during storage
… compositional factors of whey powders had on the Maillard reaction during storage. The Maillard reaction is the major deteriorative reaction limiting the shelf-life of whey powders. Eight commercial whey powders were stored at accelerated storage conditions (35°C) and at five different water …
-
The catalytic role of birnessite in the Maillard reaction and the abiotic formation of humic substances
… have been the subject of much research. The Maillard (browning) reaction involving the polycondensation of carbohydrates and amino acids has been postulated as being an important abiotic pathway for humic substance formation. However, the catalytic role of minerals common in soils and …
-
The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
The Maillard reaction (MR) plays a critical role in determining the final quality of foods and is a key focus in food science research. Numerous studies have explored various strategies that have the common objectives of reducing the formation of potentially toxic compounds, enhancing the formation …
-
Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
<p>The two color-developing reactions that occur when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and …
-
Studies on the Synthesis and Metabolism of 1-(l-Arginine)-1-Deoxy-D-Fructose and the Possible Mutagenic Effects of Maillard Reaction Mixtures
… when dextrose reacts with arginine during the Maillard reaction. Fructose-(U-('14)C)-arginine and L-(U-('14)C)-arginine were administered by stomach intubation. Samples of urine, feces and CO(,2) were taken at various time intervals up to 72 hours. The absorption of the Maillard compound was …
-
Cloning, Expression, and Characterization of Ara h 3, a Major Peanut Allergen
… peanut allergic individuals. Also, an in vitro Maillard reaction was performed on purified native raw Ara h 3 and patient serum IgE western blots were performed. This study concluded that an in vitro Maillard reaction enhanced IgE binding to Ara h 3, IgE binding to native Ara h 3 was in most …
-
The impact of moisture-induced aggregation of soy protein isolate and hydrolysate during storage on product and nutritional quality
… in moisture-induced aggregation as well as their reaction kinetics to aid in the development of technologies to limit aggregation.The objectives of this study were twofold: (1) to characterize the physicochemical changes of moisture-induced protein/peptide aggregation in SPI and SPH powders during …
-
Elucidation of the components involved in the antioxidant activity of honey
… on the influence of heattreatment on the Maillard reaction and the formation of melanoid ins. Heat-treatment of honey resulted in an increase in the level of phenolics in the melanoidin fractions which correlated with an increase in antioxidant activity. The preliminary results of this …
-
Part I: Design, synthesis, and studies of novel age-inhibitors and age-breakers; Part II: Novel synthetic methods for organofluorine compound
… effects in the D-glucose/leucine or benzylamine Maillard reaction model systems, and thus they are suitable as dietary additives for ameliorating AGE-induced complications.</p> <p>Organofluorine compounds have found numerous applications as pharmaceutically interesting compounds, and toward …
-
Identification and quantitation of predominant odorants in roasted chicory
… the predominant aroma compounds were formed via Maillard reaction, lipid oxidation and other thermal reactions during roasting of chicory. This study is the first to report a comprehensive listing of the predominant odorants in roasted chicory brew, and is the first to indicate rotundone …
-
Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese
… the amount of evaporative cooling and thus the Maillard reaction was accelerated leading to increased browning. The effects of the starch source were examined using starches from corn, rice and wheat. These starches were compared to commercially available potato starch and cellulose anti-caking …
-
Advanced glycation end product precursors in diabetes: a crucial link between oxidative stress and inflammation?
… group of compounds formed through the Maillard reaction. During AGE formation, reactive α-dicarbonyls are formed, such as glyoxal (GO) and methylglyoxal (MG). These α-dicarbonyls are present at elevated concentrations in diabetes, and are frequently implicated in the initiation and …
-
Effects of genetic selection and processing of soybeans and soybean meal on nutritional quality
… resulted in reduced AA digestibility due to Maillard reaction. Results also indicate that there were no significant differences in DE and ME among the 3 sources of FFSB. The objectives of Exp. 3 and 4 were to determine SID of AA, and the DE and ME in expeller soybean meals (ESBM) produced …
-
Understanding mechanisms and identifying markers for the onset of senescent sweetening of potato (Solanum tuberosum)
… the risk of acrylamide formation through the Maillard reaction. Information is lacking on biochemical mechanisms that trigger senescent sweetening and better predictive methodologies for growers/processors are urgently needed. This study aims to understand mechanism(s) underpinning senescent …
-
Formation of acrylamide in potato products and its dietary exposure
… this study focuses on these foodstuffs. The Maillard reaction plays a key role in the formation of acrylamide. This reaction also contributes to the pleasant sensory characteristics of deep-fried potatoes, such as colour, taste and odour. Consequently, treatments which lower the formation of …
-
Preparation, Characterization, and In Vitro Evaluation of Multiple Emulsion for Topical Application of Lawsone and Dihydroxyacetone
… and reversed tattooing. DHA initiates a reaction called the Maillard reaction which results in the browning of the skin. Application of lawsone results in the production of colored keratin-bound fluorescent polymers called melanoidins. DHA alone gives some protection in the UVA spectrum, …
-
Chemistry and stabilization of 2-acetyl-1-pyrroline
… years: deducing 2AP’s formation pathway by the Maillard reaction, quantitation in various foods, development of new synthetic routes and attempts towards its stabilization. Despite this appreciable body of research, little has been done to determine the fate of 2AP to date. The current research …
-
Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… Meanwhile, volatile compounds derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation were predominant aroma compounds in dry and oil roasted almonds. These compounds were mainly pyrazines, pyridines, pyrrolines, aldehydes and furanones. Aroma changes of stored raw …
Page 1 of 2