Advances in Maillard reaction products on color, flavor and biological activity of specialty malt
X Wang, J Lu, G Cai, D Wu - Systems Microbiology and Biomanufacturing, 2024 - Springer
At present, industrial beer is becoming increasingly saturated, craft beer has become the
favorite of more and more consumers. Specialty malt have a more dramatic impact on the …
favorite of more and more consumers. Specialty malt have a more dramatic impact on the …
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
Y Tang, Y Huang, M Li, W Zhu, W Zhang, S Luo… - Food Research …, 2024 - Elsevier
This study investigated the impact of processing temperatures (190° C, 210° C, and 230° C)
and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products …
and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products …
Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products
X Xu, C Ma, Y Yang, X Bian, B Wang, G Zhang… - Food Chemistry, 2025 - Elsevier
This study used glycine (Gly), glucose (Glu), and soybean meal phytic acid (PA) as raw
materials to investigate the effect of different PA addition amounts on the Gly-Glu Maillard …
materials to investigate the effect of different PA addition amounts on the Gly-Glu Maillard …
Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports
A Gennari, F Leonhardt, DS Tupuna-Yerovi… - Innovative Food Science …, 2024 - Elsevier
This study aimed to develop, characterize, and apply wheat husk and rice husk-based
supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain …
supports for immobilizing β-galactosidase (β-gal) tagged with a Cellulose Binding Domain …
Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile
K Duke, C Syeunda, JF Brantsen, S Nindawat… - Food Chemistry, 2024 - Elsevier
Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive
properties. The study determined the potential of microwave assisted extraction (MAE) to …
properties. The study determined the potential of microwave assisted extraction (MAE) to …
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
W Yin, C Yang, H Yang, BB Hu, F Zhang, H Liu, H Miao - Food Chemistry, 2024 - Elsevier
The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard
reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was …
reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was …
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
Whole grains (WG) are beneficial to health but have reduced sensory quality, partly
attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study …
attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study …
The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water
L Feng, Y Yang, Y Xie, W Yan, Y Ma… - Journal of the Science …, 2024 - Wiley Online Library
BACKGROUND Hot compressed water (HCW), also known as subcritical water (SCW),
refers to high‐temperature compressed water in a special physical and chemical state. It is …
refers to high‐temperature compressed water in a special physical and chemical state. It is …