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The Maillard Reaction in Foods and Medicine最新文献

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Determination of Dicarbonyl Compounds as Aminotriazines during the Maillard Reaction and in Vivo Detection in Aminoguanidine-Treated Rats 美拉德反应中氨基三嗪类二羰基化合物的测定及氨基胍处理大鼠体内检测
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.400A
A. Araki, M. Glomb, Motoko Takahashi, V. Monnier
{"title":"Determination of Dicarbonyl Compounds as Aminotriazines during the Maillard Reaction and in Vivo Detection in Aminoguanidine-Treated Rats","authors":"A. Araki, M. Glomb, Motoko Takahashi, V. Monnier","doi":"10.1533/9781845698447.8.400A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.400A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"69 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":"129527883","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: 1
The Effect of Glycated Proteins on the Expression of Cell-Adhesion Molecules of Human Endothelial Cells 糖化蛋白对人内皮细胞粘附分子表达的影响
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.416
N. Kashimura, S. Nishikawa
{"title":"The Effect of Glycated Proteins on the Expression of Cell-Adhesion Molecules of Human Endothelial Cells","authors":"N. Kashimura, S. Nishikawa","doi":"10.1533/9781845698447.8.416","DOIUrl":"https://doi.org/10.1533/9781845698447.8.416","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"35 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":"123196821","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: 0
Heating of sugar-casein solutions: isomerization and Maillard reactions. 糖-酪蛋白溶液的加热:异构化和美拉德反应。
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.4.154
M. Boekel, C. Brands
{"title":"Heating of sugar-casein solutions: isomerization and Maillard reactions.","authors":"M. Boekel, C. Brands","doi":"10.1533/9781845698447.4.154","DOIUrl":"https://doi.org/10.1533/9781845698447.4.154","url":null,"abstract":"The objective was to study the heat-induced reaction of each of the monosaccharides glucose, fructose and galactose with casein at 120°C and to build a kinetic model for the reaction. In addition to participating in the Maillard reaction, glucose isomerized into fructose, fructose into glucose and galactose into tagatose, while no mannose, psicose or talose were detected. Furthermore, the sugars degraded into formic acid and other, unidentified, fragments. The reaction products of the Maillard reaction were the corresponding Amadori products of glucose or galactose, but in the case of fructose no Amadori or Heyns product could be detected. The Amadori product was further degraded into formic acid and acetic acid (plus unidentified fragments). Despite the absence of an Amadori or Heyns product in fructose-casein samples, lysine loss was comparable to that of glucose-casein and galactose-casein. Lysine loss was much greater than the concentration of Amadori product, which means that the Amadori product was rather quickly degraded again. Based on these results, a kinetic model was built that could quantitatively predict the behaviour of monosaccharides in the Maillard reaction as well as in the simultaneously occurring sugar isomerization/degradation.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"35 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":"115315659","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: 23
Effective Inhibition of Free Radical Formation in the Maillard Reaction by Flavonoid Anion-Radicals 类黄酮阴离子自由基对美拉德反应中自由基形成的有效抑制
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.403A
J. Čanadanović-Brunet, B. Milić, S. Djilas
{"title":"Effective Inhibition of Free Radical Formation in the Maillard Reaction by Flavonoid Anion-Radicals","authors":"J. Čanadanović-Brunet, B. Milić, S. Djilas","doi":"10.1533/9781845698447.8.403A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.403A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"21 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":"125354181","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: 0
Metabolism of Fructoselysine in the Kidney 果糖赖氨酸在肾脏中的代谢
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.415A
F. Kappler, B. Su, S. Lal, W. Randall, M. Walker, A. Taylor, B. Szwergold, T. Brown
{"title":"Metabolism of Fructoselysine in the Kidney","authors":"F. Kappler, B. Su, S. Lal, W. Randall, M. Walker, A. Taylor, B. Szwergold, T. Brown","doi":"10.1533/9781845698447.8.415A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.415A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"20 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":"114872446","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: 1
Formation of Maillard Aromas During Extrusion Cooking 挤压蒸煮过程中美拉德香气的形成
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.5.187
Chi-Tang Ho, W. E. Riha
{"title":"Formation of Maillard Aromas During Extrusion Cooking","authors":"Chi-Tang Ho, W. E. Riha","doi":"10.1533/9781845698447.5.187","DOIUrl":"https://doi.org/10.1533/9781845698447.5.187","url":null,"abstract":"Summary Extrusion cooking is a powerful food processing technique that utilizes high temperature and high shear to produce food products with unique physical and chemical characteristics. The conditions employed during extrusion cooking are generally ideal for the production of aroma volatiles via the Maillard reaction. 2% levels of the amino acids glutamine, glutamic acid, and arginine were separately added to com flour with 5% glucose and 18% moisture. The volatiles produced were dictated by the amino acid added. Glutamine produced the highest levels of volatiles, specifically pyrazines, and the addition of glutamic acid produced higher levels of furans.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"133 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":"123330306","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: 6
A Novel Type of Advanced Glycation Endproduct Found in Diabetic Rats 在糖尿病大鼠中发现一种新型晚期糖基化终产物
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.434A
T. Osawa, T. Oya, H. Kumon, Y. Morimitsu
{"title":"A Novel Type of Advanced Glycation Endproduct Found in Diabetic Rats","authors":"T. Osawa, T. Oya, H. Kumon, Y. Morimitsu","doi":"10.1533/9781845698447.8.434A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.434A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"1 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":"128947141","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: 0
Thermal Degradation of the Lachrymatory Precursor of Onion 洋葱催泪前体的热降解
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.5.193
R. Kubec, J. Veĺišek
{"title":"Thermal Degradation of the Lachrymatory Precursor of Onion","authors":"R. Kubec, J. Veĺišek","doi":"10.1533/9781845698447.5.193","DOIUrl":"https://doi.org/10.1533/9781845698447.5.193","url":null,"abstract":"Summary The lachrymatory precursor of onion, S-(1-propenyl)-L-cysteine sulfoxide, was heated in a closed model system at different temperatures (from 80 to 200°C) in the presence of variable amounts of water (0-98%) for 1 to 60 minutes. The volatile compounds produced were isolated by extraction, analyzed, and identified by means of GC and GC-MS. The major volatile sulfur-containing compounds generated by thermal degradation of this amino acid were 2,4- and 3,4-dimethylthiophenes and alkyl substituted thiazoles. The most important non-sulfur volatile degradation products (formed only at water contents higher than 20%) were 2-methyl-2-butenal and 2-methyl-2-pentenal.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"30 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":"130138399","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: 0
First Evidence for Accumulation of Protein-Bound and Protein-Free Pyrraline in Human Uraemic Plasma by Mass Spectrometry 质谱法首次证实蛋白尿血浆中结合蛋白和游离蛋白吡咯碱的积累
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.433a
H. Odani, T. Shinzato, Y. Matsumoto, J. Usami, K. Maeda
{"title":"First Evidence for Accumulation of Protein-Bound and Protein-Free Pyrraline in Human Uraemic Plasma by Mass Spectrometry","authors":"H. Odani, T. Shinzato, Y. Matsumoto, J. Usami, K. Maeda","doi":"10.1533/9781845698447.8.433a","DOIUrl":"https://doi.org/10.1533/9781845698447.8.433a","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"33 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":"125316391","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: 0
Glucosone and Ghyoxal are Major Dicarbonyl Compounds Formed during Glucose Autoxidation: Role of Hydrogen Peroxide and Hydroxyl Radicals for Dicarbonyl Formation 葡萄糖自氧化过程中形成的主要二羰基化合物:过氧化氢和羟基自由基在二羰基形成中的作用
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.401
A. Araki, J. Nourooz-Zadeh, M. Glomb, V. Monnier, S. Wolff
{"title":"Glucosone and Ghyoxal are Major Dicarbonyl Compounds Formed during Glucose Autoxidation: Role of Hydrogen Peroxide and Hydroxyl Radicals for Dicarbonyl Formation","authors":"A. Araki, J. Nourooz-Zadeh, M. Glomb, V. Monnier, S. Wolff","doi":"10.1533/9781845698447.8.401","DOIUrl":"https://doi.org/10.1533/9781845698447.8.401","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"46 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":"127582710","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: 0
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