scholarly journals The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

2016 ◽  
Vol 36 (2) ◽  
pp. 268-274 ◽  
Author(s):  
Yong-Yan ZHOU ◽  
Ya LI ◽  
Ai-Nong YU
Keyword(s):  
Ascorbic Acid ◽  
Glutamic Acid ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Acid System ◽  
Reaction Products

Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

2013 ◽  
Vol 634-638 ◽  
pp. 397-402
Author(s):  
Qi Hui Deng ◽  
Ai Nong Yu
Keyword(s):  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Model Systems ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Intermediate Products ◽  
Initial Ph

Maillard reaction products (MRPs) were prepared by heating the solution containing L-ascorbic acid (ASA)and L-lysine (Lys)/ L-methionine (Met) adjusted to various pHs (4.0, 5.0, 6.0, 7.0 and 8.0) at 140±2°C for 2 h. The browning, intermediate products, reducing power and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical-scavenging activity reached a maximum with initial pH 5.0 (P < 0.05). Thereafter, slightly differences with initial pH of 7.0 and 8.0 were found. An increase in Ferrous ion chelating activity of MRPs derived from ASA-Lys/ Met model systems, as measured by absorbance at 562 nm, was observed as the initial pH increased (P < 0.05). In general , antioxidative activity of ASA-Lys/ Met MRPs was coincidental with the browning development and the formation of intermediate products.

scholarly journals Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

2016 ◽  
Vol 7 (6) ◽  
pp. 2591-2602 ◽  
Author(s):  
Antonio Dario Troise ◽  
Daniele Vitiello ◽  
Catherine Tsang ◽  
Alberto Fiore
Keyword(s):  
Ascorbic Acid ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Uht Milk ◽  
Available Lysine

The encapsulation of ascorbic acid can limit the reduction of available lysine and tune the formation of Maillard reaction products (MRPs).

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

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 ◽  
Mirjana Radomirovic ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Spray Dried

scholarly journals Age-related accumulation of Maillard reaction products in human articular cartilage collagen

2000 ◽  
Vol 350 (2) ◽  
pp. 381 ◽  
Author(s):  
Nicole VERZIJL ◽  
Jeroen DEGROOT ◽  
Esther OLDEHINKEL ◽  
Ruud A. BANK ◽  
Suzanne R. THORPE ◽  
...  
Keyword(s):  
Articular Cartilage ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Human Articular Cartilage ◽  
Reaction Products ◽  
Age Related
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