The Maillard Reaction in Foods and Medicine最新文献_第6页

Kinetic Modelling of the Maillard Reaction between Glucose and Glycine 葡萄糖与甘氨酸美拉德反应的动力学模拟

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.451

M. Boekel

引用次数: 0

Formation and Structure of Melanoidins in Food and Model Systems 食品中类黑素的形成和结构及模式系统

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.89

S. Rogacheva, Margarita J. Kuntcheva, T. Obretenov, G. Vernin

{"title":"Formation and Structure of Melanoidins in Food and Model Systems","authors":"S. Rogacheva, Margarita J. Kuntcheva, T. Obretenov, G. Vernin","doi":"10.1533/9781845698447.2.89","DOIUrl":"https://doi.org/10.1533/9781845698447.2.89","url":null,"abstract":"Summary Melanoidins, the final products of the Maillard reaction, are of particular interest in food chemistry. This is due not only to their importance as food components but also to their biological activity. The present study was undertaken to find the connection between the low molecular weight products of thermal degradation of melanoidins, and the structures of the isolated polymers. The main volatile compounds formed by thermal degradation of food melanoidins and those formed in related model systems were identified by GC-MS. Heterocyclic compounds (mainly furans), alkyl phenols and other compounds were found. An attempt was made to elucidate the mechanism of melanoidin formation in L-ascorbic acid—α-amino acid model systems. The primary intermediates were isolated and identified. Heterocyclic compounds and some products of the retro-aldol degradation of the α-dicarbonyl compounds play a significant role. A certain amount of the same low molecular compounds was found both among the degradation products of model systems and food melanoidin (or their intermediates). An hypothesis about their participation in melanoidin structures is proposed.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127785615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The Interaction of Lipid-Derived Aldehydes with the Maillard Reaction in Meat Systems 肉体系中脂质衍生醛与美拉德反应的相互作用

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.5.198

D. Mottram, J. Elmore

引用次数: 8

Fluorescent Products from Aminophospholipids and Glucose 氨基磷脂和葡萄糖的荧光产物

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.438A

J. Prat, M. J. Bellmunt, R. Pamplona, M. Portero-Otín

引用次数: 1

Carcinogens in Cooked Foods: How Do They Get There and Do They Have an Impact on Human Health? 熟食中的致癌物:它们是如何到达那里的?它们对人体健康有影响吗?

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.1.11

J. Felton, M. Knize

{"title":"Carcinogens in Cooked Foods: How Do They Get There and Do They Have an Impact on Human Health?","authors":"J. Felton, M. Knize","doi":"10.1533/9781845698447.1.11","DOIUrl":"https://doi.org/10.1533/9781845698447.1.11","url":null,"abstract":"Summary Fifty years ago, skin painting experiments on mice showed that extracts from heated animal muscle caused cancer. Today we know of more than 20 heterocyclic amines (HAs) formed through the Maillard reaction during the cooking of beef, pork, lamb, chicken and fish muscle. These compounds cause mutations in bacteria, mammalian cells and animals, and cancer in animals. Analytical methods today are sufficient to measure these compounds at concentrations of 0.1 ppb and practical enough for examining numerous foods cooked by different methods, and to varying degrees to doneness. There are widespread exposures to low amounts of HAs in the western diet. In general, frying and grilling food well-done result in the highest yield of HAs. Fast-food hamburgers are very low in total heterocyclic amine content, usually below 1 ppb. In contrast, restaurant prepared meats have about ten-fold higher amounts of HAs. For chicken cooked well-done over an open flame, up to 500 ppb of 2-amino-1-methy-6-phenylimidazo[4,5- b ]pyridine (PhIP) has been found. Human risk is based on exposure and potency. Current results suggest that reducing exposure to HAs is feasible and should lower the human risk to those consuming such foods.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124981916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Meat Surface Effects: Marinating Before Grilling Can Inibit or Promote the Formation of Heterocyclic Amines 肉的表面效应:烧烤前的腌制可以抑制或促进杂环胺的形成

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.417

M. Knize, C. P. Salmon, J. Felton

引用次数: 0

Analysis of Fluorescent Compounds Bound to Protein in Casein-Lactose Systems 酪蛋白-乳糖系统中蛋白结合荧光化合物的分析

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.429

F. Morales, C. Romero, S. Jiménez-Pérez

引用次数: 0

Ascorbic Acid as the Principal Reactant Causing Browning in an Orange Juice Model System 在橙汁模型系统中，抗坏血酸是引起褐变的主要反应物

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.420

T. Labuza, C. Davies

引用次数: 0

Diabetes and Effects of Collagen Glycation in Heart 糖尿病及胶原糖化对心脏的影响

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.439

T. Regan

引用次数: 0

Overexpression of Aldehyde Reductase Will Protect PC 12 Cells from Cytotoxicity of Methylglyoxal or 3-Deoxyglucosone 过表达醛还原酶可保护pc12细胞免受甲基乙二醛或3-脱氧葡萄糖酮的细胞毒性

The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.446A

Keiichiro Suzuki, N. Taniguchi

引用次数: 0