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The Maillard Reaction in Foods and Medicine最新文献

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Nonenzymic Browning Reaction Products Present in Pekmez (Concentrated Grape Syrup) Pekmez(浓缩葡萄糖浆)中的非酶褐变反应产物
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.403
N. Bağdatlıoğlu
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引用次数: 0
Evaluation of the Acyclic State and the Effect of Solvent Type on Mutarotation Kinetics and on Maillard Browning Rate of Glucose and Fructose 葡萄糖和果糖的无环状态及溶剂类型对突变动力学和美拉德褐变速率的影响
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.4.166
C. Davies, A. Kaanane, T. Labuza, A. Moscowitz, F. Guillaume
{"title":"Evaluation of the Acyclic State and the Effect of Solvent Type on Mutarotation Kinetics and on Maillard Browning Rate of Glucose and Fructose","authors":"C. Davies, A. Kaanane, T. Labuza, A. Moscowitz, F. Guillaume","doi":"10.1533/9781845698447.4.166","DOIUrl":"https://doi.org/10.1533/9781845698447.4.166","url":null,"abstract":"Summary The concentration of acyclic sugar in D 2 O solutions of glucose or fructose using FITR spectroscopy was determined. This showed that for glucose, since no 1R peak was found, the acyclic concentration is less than the detection limit of 0.001% at all pHs studied (5-10). while there was a just detectable peak for fructose, so that the acyclic concentration for fructose is around 0.001% in the pH range 6 to 10. These values are less than those reported by other methods (polarography and circular dichroism). The browning rate was less in D 2 O than in H 2 O for both sugars, but did not follow the expected mass ratio of solvent. Also the rate of browning did not follow the same ratios as the mutarotation rates in the two solvents studied, i.e. fructose browned about 2.5 times faster than glucose, but had a mutarotation rate that was 10 times faster than glucose. The addition of electrolytes has a significant effect on the browning rate in water, while the effect on the mutarotation rates of glucose and fructose in water is insignificant at a level of p = 0.05.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"505 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":"116329573","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
Mitochondrial Aminophospholipid Modification by Advanced Maillard Reaction is Related to the Longevity of Mammalian Species 先进美拉德反应对线粒体氨基磷脂的修饰与哺乳动物的寿命有关
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.436
R. Pamplona, M. Portero-Otín, M. J. Bellmunt, J. Prat
{"title":"Mitochondrial Aminophospholipid Modification by Advanced Maillard Reaction is Related to the Longevity of Mammalian Species","authors":"R. Pamplona, M. Portero-Otín, M. J. Bellmunt, J. Prat","doi":"10.1533/9781845698447.8.436","DOIUrl":"https://doi.org/10.1533/9781845698447.8.436","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"44 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":"126681911","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
MALDI Mass Spectrometry in the evaluation of Glycation Level of gamma-Globulins in Healthy and diabetic subjects. MALDI质谱法评价健康和糖尿病患者γ -球蛋白糖基化水平
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.420A
A. Lapolla, R. Aronica, M. Battaglia, M. Garbeglio, D. Fedele, M. D'Alpaos, R. Seraglia, P. Traldi
{"title":"MALDI Mass Spectrometry in the evaluation of Glycation Level of gamma-Globulins in Healthy and diabetic subjects.","authors":"A. Lapolla, R. Aronica, M. Battaglia, M. Garbeglio, D. Fedele, M. D'Alpaos, R. Seraglia, P. Traldi","doi":"10.1533/9781845698447.8.420A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.420A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"34 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":"125202507","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
Flavour and Oil-Stability Enhancement by Monitoring Maillard-Reaction Precursors in Peanut Kernels and Roasting Environments 花生核和烘焙环境中美拉德反应前体的监测提高风味和油稳定性
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.404
R. Chiou
{"title":"Flavour and Oil-Stability Enhancement by Monitoring Maillard-Reaction Precursors in Peanut Kernels and Roasting Environments","authors":"R. Chiou","doi":"10.1533/9781845698447.8.404","DOIUrl":"https://doi.org/10.1533/9781845698447.8.404","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":"130669182","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
Determination of Advanced Glycation Endproducts in Serum by Fluorescence Spectroscopy and Competitive ELISA 荧光光谱法和竞争酶联免疫吸附法测定血清中晚期糖基化终产物
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.430a
G. Münch, Regina Keis, R. Schinzel
{"title":"Determination of Advanced Glycation Endproducts in Serum by Fluorescence Spectroscopy and Competitive ELISA","authors":"G. Münch, Regina Keis, R. Schinzel","doi":"10.1533/9781845698447.8.430a","DOIUrl":"https://doi.org/10.1533/9781845698447.8.430a","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"36 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":"134228699","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: 8
Presence of Pyrraline in Human Urine and its Relationship with Glycaemic Control 尿中吡咯碱的存在及其与血糖控制的关系
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.438
M. Portero-Otín, R. Pamplona, M. J. Bellmunt, J. Prat
{"title":"Presence of Pyrraline in Human Urine and its Relationship with Glycaemic Control","authors":"M. Portero-Otín, R. Pamplona, M. J. Bellmunt, J. Prat","doi":"10.1533/9781845698447.8.438","DOIUrl":"https://doi.org/10.1533/9781845698447.8.438","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"71 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":"133474270","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
Fragmentation of Sugar Skeletons and Formation of Maillard Polymers 糖骨架的破碎和美拉德聚合物的形成
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.2.69
R. Tressl, Evelyn Kersten, G. Wondrak, D. Rewicki, R. Krüger
{"title":"Fragmentation of Sugar Skeletons and Formation of Maillard Polymers","authors":"R. Tressl, Evelyn Kersten, G. Wondrak, D. Rewicki, R. Krüger","doi":"10.1533/9781845698447.2.69","DOIUrl":"https://doi.org/10.1533/9781845698447.2.69","url":null,"abstract":"Labelling experiments involving the reaction of 13 C-labelled hexoses, pentoses, and D-lactose with 4-aminobutyric acid (GABA) are described. The distribution of the label was investigated by MS and gave an insight into the formation pathways leading to complementary labelled compounds from hexoses and pentoses with intact carbon skeletons and indicated distinct fragmentations of the sugar skeletons into C 5 -and C 4 -compounds (furans, N-alkylpyrrolemethanols, N-alkyl-2-formylpyrroles and N-alkylpyrroles). These compounds undergo polycondensations to melanoidin-like macromolecules under mild reaction conditions. In a series of model experiments, different types of polymers were investigated, and individual oligomers were characterized by 1 H/ 13 C-NMR spectroscopy and FAB-/MALDI-TOF-MS. We postulate that these polycondensation reactions represent the most important driving force in the Maillard reaction.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"62 2 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":"130753645","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
Improvement of Diabetes Mellitus Complications by Dietary Antioxidants 膳食抗氧化剂改善糖尿病并发症
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.451A
N. Chuyen, Jimaima Veisikiaki Jale, K. Shinada, Nami Kemmotsu, H. Arai
{"title":"Improvement of Diabetes Mellitus Complications by Dietary Antioxidants","authors":"N. Chuyen, Jimaima Veisikiaki Jale, K. Shinada, Nami Kemmotsu, H. Arai","doi":"10.1533/9781845698447.8.451A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.451A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"22 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":"115102411","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
Development of Enzyme-Linked Immunosorbent Assays to Measure Advanced Glycation Endproducts in Human Serum 酶联免疫吸附法测定人血清中晚期糖基化终产物的研究进展
The Maillard Reaction in Foods and Medicine Pub Date : 1900-01-01 DOI: 10.1533/9781845698447.8.405A
C. Dorrian, S. Cathcart, M. Dominiczak
{"title":"Development of Enzyme-Linked Immunosorbent Assays to Measure Advanced Glycation Endproducts in Human Serum","authors":"C. Dorrian, S. Cathcart, M. Dominiczak","doi":"10.1533/9781845698447.8.405A","DOIUrl":"https://doi.org/10.1533/9781845698447.8.405A","url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"37 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":"121271384","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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