scholarly journals Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

2019 ◽  
Vol 30 (7) ◽  
pp. 14-17
Author(s):  
Claudia Copado ◽  
◽  
Bernd Diehl ◽  
Vanesa Ixtaina ◽  
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Chia Oil

Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages

2013 ◽  
Vol 71 (3) ◽  
pp. 114-123 ◽  
Author(s):  
Thomas Kunz ◽  
Arno Strähmel ◽  
Natalia Cortés ◽  
Lothar W. Kroh ◽  
Frank-Jürgen Methner
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals The Origin of Virgin Argan Oil's High Oxidative Stability Unraveled

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Saïd Gharby ◽  
Hicham Harhar ◽  
Dominique Guillaume ◽  
Aziza Haddad ◽  
Zoubida Charrouf
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Physicochemical Parameters ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Argan Oil ◽  
Cold Pressed

To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.

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
Sign in / Sign up

Export Citation Format

Share Document