scholarly journals The Maillard reaction—from food chemistry to uraemia research

1996 ◽  
Vol 11 (9) ◽  
pp. 1718-1722 ◽  
Author(s):  
T. Henle ◽  
R. Deppisch ◽  
E. Ritz
Keyword(s):  
Maillard Reaction ◽  
Food Chemistry

The Maillard reaction in food chemistry and medical science: Update for the postgenomic era

2002 ◽  
Vol 1245 ◽  
pp. v ◽  
Author(s):  
Seikoh Horiuchi ◽  
Naoyuki Taniguchi ◽  
Fumitaka Hayase ◽  
Tadao Kurata ◽  
Toshihiko Osawa
Keyword(s):  
Maillard Reaction ◽  
Medical Science ◽  
Food Chemistry

Corrigendum to ‘‘Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction” [Food Chemistry 135 (2012) 2430–2435]

2013 ◽  
Vol 139 (1-4) ◽  
pp. 170
Author(s):  
Woojung Lee ◽  
Soon-Hye Park ◽  
Seungyong Lee ◽  
Bong Chul Chung ◽  
Min Ok Song ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Effect ◽  
Food Chemistry ◽  
Ginsenoside Re

The Maillard Reaction in Food Chemistry

2018 ◽  
Author(s):  
Dongliang Ruan ◽  
Hui Wang ◽  
Faliang Cheng
Keyword(s):  
Maillard Reaction ◽  
Food Chemistry

scholarly journals Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods

2012 ◽  
Vol 15 (1) ◽  
pp. 67
Author(s):  
Zh. Kudiyarova ◽  
Zh. Lesova ◽  
T.Y. Curtis ◽  
N. Muttucumaru ◽  
J. Postles ◽  
...  
Keyword(s):  
European Union ◽  
Food Safety ◽  
Maillard Reaction ◽  
Raw Material ◽  
Food Chemistry ◽  
The European Union ◽  
Wheat Grain ◽  
Regulatory Limits ◽  
Wide Range ◽  
The Usa

The Maillard reaction is largely responsible for the colour, flavour, aroma and texture of fried, baked and roasted foods, including bread, biscuits, breakfast cereals and other foods made from wheat grain, French fries and crisps made from potato and a wide range of other popular foods. However, it also results in the<br />formation of undesirable products, including the neurotoxin and probable carcinogen, acrylamide, and furans. Kazakhstan is a major wheat producer and exports wheat grain to many countries, including countries within the European Union. The European Commission has already issued "indicator levels" for the presence of acrylamide in food products. Although these are not regulatory limits, food producers strive to keep the levels<br />of acrylamide in their products beneath the indicator levels in order to avoid intervention from food safety authorities and the associated bad publicity. Sourcing raw material with low acrylamide forming potential would enable food producers to achieve this without expensive changes to processesand this is likely to be an increasingly important issue for suppliers. This review describes the Maillard reaction, the evolving regulatory<br />scenarios in Europe and the USA and the implications for Kazakhstan as a grain exporter.

The Maillard reaction--from food chemistry to uraemia research

1996 ◽  
Vol 11 (9) ◽  
pp. 1718-1722 ◽  
Author(s):  
T. Henle ◽  
R. Deppisch ◽  
E. Ritz
Keyword(s):  
Maillard Reaction ◽  
Food Chemistry

Facile control of copper nanowire dimensions via the Maillard reaction: using food chemistry for fabricating large-scale transparent flexible conductors

2015 ◽  
Vol 17 (2) ◽  
pp. 1120-1126 ◽  
Author(s):  
M. Kevin ◽  
Gregory Y. R. Lim ◽  
G. W. Ho
Keyword(s):  
Maillard Reaction ◽  
Large Scale ◽  
Copper Nanowires ◽  
Food Chemistry ◽  
Copper Nanowire

Copper nanowires synthesized via Maillard's reaction were sprayed onto various substrates to fabricate flexible conductors.

The Maillard Reaction in Foods and Medicine

1998 ◽  
Author(s):  
John O'Brien ◽  
Harry E. Nursten ◽  
M. James C. Crabbe ◽  
Jennifer M. Ames
Keyword(s):  
Maillard Reaction
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