Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

Bone is a dynamic organ under constant metabolism (or remodeling), where a delicate
balance between bone resorption and bone formation is maintained. Disruption of this …

Instant coffees produced from the same green coffee beans were supplied from a company
in different roasting degrees, light, medium, and dark. Melanoidins were obtained by …

Scope Scarce data are available concerning effects of certain bioactive substances such as
Maillard reaction products (MRP) on the gut microbiota composition, and the question of …

A commercial low-gelling fish skin gelatin was used to prepare edible films by casting with
glycerol and sorbitol added as plasticizers. In order to improve the extremely low water …

The influence of Cu2+, Fe2+ and Zn2+-ions on Maillard model reactions was studied by
heat treatment of lactose/glycine model solutions. The presence of metals affected the …

Contents of some indicators of the Maillard reaction (MR) in two diets adjusted to the
adolescent requirements are compared: the A‐diet, usually consumed by the adolescent …

Melanoidins are the randomly polymerized condensed anionic, non-enzymatic product of
maillard reaction between amino and carbonyl group at elevated temperature. It occurs …

Great interest and rapid research efforts on acrylamide in foods followed an announcement
in April 2002 by the Swedish National Food Authority and the University of Stockholm …

Increasing evidence has shown that AGEs can impair insulin sensitivity and affect glucose
homeostasis. Owing to the heterogeneity of AGEs, it is still unclear which one has the …