The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the
browning phenomena with aroma formation in a heated solution containing a sugar and an …

Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …

The products formed by glycosylation of food proteins with carbohydrates via the Maillard
reaction, also known as conjugates, are agents capable of changing and improving techno …

Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …

A similar color change to meat would promote the appetite of consumers for meat analogs.
In this study, three-dimensional (3D) printable colorant-containing meat analogs were …

Heavy metals and dyes used in technological applications have a detrimental influence on
human health and the environment. The most used methods for removing pollutants depend …

Melanoidins are hazardous dark-coloured substances contained in molasses-based
distillery wastewater. Adsorption is an effective approach to eliminate melanoidins from …

Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …

The aim of this study was to identify specific chemical bonds and characteristic structures in
melanoidins formed from d-glucose and l-alanine between 130 and 200° C. The results …

Humus accumulation during sludge stabilization is attracting increasing attention because of
its land use potential. This study investigated the effects of thermal hydrolysis pretreatment …