Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)

2018 ◽  
Vol 256 ◽  
pp. 397-404 ◽  
Author(s):  
Ines Makhlouf-Gafsi ◽  
Fatma Krichen ◽  
Riadh Ben Mansour ◽  
Abir Mokni ◽  
Assad Sila ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Thermal Processing ◽  
Date Palm ◽  
Phoenix Dactylifera ◽  
Biological Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Phoenix Dactylifera L ◽  
Date Palm Sap ◽  
Processing Effects

Compositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)

2009 ◽  
Vol 15 (6) ◽  
pp. 583-590 ◽  
Author(s):  
I. Ben Thabet ◽  
S. Besbes ◽  
M. Masmoudi ◽  
H. Attia ◽  
C. Deroanne ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Date Palm ◽  
Phoenix Dactylifera ◽  
Total Phenolic ◽  
Fresh Matter ◽  
Maple Syrup ◽  
Phoenix Dactylifera L ◽  
Date Palm Sap ◽  
Matter Basis

This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its physicochemical, rheological, thermal, sensory properties and by its antioxidant activity. Syrups from date palm sap have a good nutritional value marked by high amounts of sugars (58—75 g/100 g fresh matter basis), minerals (2.1—2.6 g/100 g fresh matter basis) and phenolics (147.61—224.55 mg of ferulic acid equivalents/kg fresh weight). Syrup also presents an antioxidant activity that appears related to total phenolic content. Rheological properties indicate that syrup preserves a Newtonian behavior from 10 °C to 55 °C well modeled by Arrhenius equation. Hedonic evaluation showed that consumers’ appreciation of date palm syrup was not significantly different to the most known sap syrup: maple syrup.

scholarly journals Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Nahid Tamanna ◽  
Niaz Mahmood
Keyword(s):  
Maillard Reaction ◽  
Food Processing ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Health And Nutrition ◽  
Almost Everywhere ◽  
Cooking Process ◽  
Nonenzymatic Browning ◽  
Processing Effects ◽  
Baking Industry

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.)

2007 ◽  
Vol 2 (2-3) ◽  
pp. 76-82 ◽  
Author(s):  
Imène Ben Thabet ◽  
Hamadi Attia ◽  
Souhail Besbes ◽  
Claude Deroanne ◽  
Frédéric Francis ◽  
...  
Keyword(s):  
Functional Properties ◽  
Date Palm ◽  
Phoenix Dactylifera ◽  
Phoenix Dactylifera L ◽  
Date Palm Sap ◽  
Physicochemical And Functional Properties

Characterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach

2010 ◽  
Vol 123 (3) ◽  
pp. 765-770 ◽  
Author(s):  
Imène Ben Thabet ◽  
Frédéric Francis ◽  
Edwin de Pauw ◽  
Souhail Besbes ◽  
Hamadi Attia ◽  
...  
Keyword(s):  
Date Palm ◽  
Phoenix Dactylifera ◽  
Proteomic Approach ◽  
Phoenix Dactylifera L ◽  
Date Palm Sap

Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period

2015 ◽  
Vol 10 (3) ◽  
pp. 360-367 ◽  
Author(s):  
Ines Makhlouf-gafsi ◽  
Abir Mokni-ghribi ◽  
Brahim Bchir ◽  
Hary Razafindralambo ◽  
Sabine Danthine ◽  
...  
Keyword(s):  
Date Palm ◽  
Foam Stability ◽  
Phoenix Dactylifera ◽  
Male And Female ◽  
Phoenix Dactylifera L ◽  
Date Palm Sap ◽  
Collection Period

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
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