Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

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Nana Zhang ◽  
Qian Zhou ◽  
Daming Fan ◽  
Jianbo Xiao ◽  
Yueliang Zhao ◽  
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Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Harmful Effects

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

Food Control ◽  
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Rui Cai ◽  
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Zhenpeng Gao ◽  
Yahong Yuan ◽  
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Maillard Reaction ◽  
Maillard Reaction Products ◽  
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Aroma Components

scholarly journals Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111091 ◽  
Author(s):  
Marija Perusko ◽  
Sami Ghnimi ◽  
Ana Simovic ◽  
Nikola Stevanovic ◽  
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Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
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scholarly journals Age-related accumulation of Maillard reaction products in human articular cartilage collagen

2000 ◽  
Vol 350 (2) ◽  
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Author(s):  
Nicole VERZIJL ◽  
Jeroen DEGROOT ◽  
Esther OLDEHINKEL ◽  
Ruud A. BANK ◽  
Suzanne R. THORPE ◽  
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Keyword(s):  
Articular Cartilage ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Human Articular Cartilage ◽  
Reaction Products ◽  
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Im-Ho Han ◽  
Noriko Yamabe ◽  
Young-Joo Kim ◽  
Woojung Lee ◽  
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Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ginsenoside Re

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Author(s):  
Ru Zhang ◽  
Bian-Ling Zhang ◽  
Ting He ◽  
Ting Yi ◽  
Ji-Ping Yang ◽  
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Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products
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