4.7 Article

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

Ao Sun et al.

Summary: Plant-based meat analogues (PBMA) are a promising solution to the global meat supply and demand imbalance, with flavor being a crucial factor in consumer acceptance. The Maillard reaction is a natural way to generate meat-like flavor compounds, which has significant applications in PBMA formulations.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Rapid Identification of Different Cinnamon Using Coated Direct Inlet Probe Coupled with Atmospheric-Pressure Chemical Ionization Mass Spectrometry

Lei Qin et al.

Summary: This study demonstrated a rapid method for identifying volatile and endogenous compounds in cinnamon using a CDIP-APCI-Q-ToF direct injection approach. The results showed that both GC-MS and CDIP-APCI-Q-ToF methods could effectively identify different varieties of cinnamon.

FOOD ANALYTICAL METHODS (2021)

Article Chemistry, Multidisciplinary

Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides

Francesca Blasi et al.

Summary: The study evaluated the protective effects of MgAl LDH on the degradation of oleate, linoleate, and alpha-linolenate, demonstrating the potential of LDH intercalation to preserve FAs from oxidative modification.

APPLIED SCIENCES-BASEL (2021)

Review Food Science & Technology

Considerations of the use of the electronic tongue in sensory science

Carolyn F. Ross

Summary: The electronic tongue, as a biomimetic, has been developed to address challenges associated with sensory testing, such as participant interaction and resource constraints. It is being considered as a functional analogue to sensory testing in terms of human taste perception compared to perception by sensors. The electronic tongue is particularly useful in assessing tastes and attributes that are difficult to evaluate with traditional sensory methods, like spiciness, metallic taste, and aftertaste.

CURRENT OPINION IN FOOD SCIENCE (2021)

Article Agriculture, Dairy & Animal Science

Identification of C9-C11 unsaturated aldehydes as prediction markers of growth and feed intake for non-ruminant animals fed oxidized soybean oil

Jieyao Yuan et al.

JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Ruben Dominguez et al.

ANTIOXIDANTS (2019)

Article Biochemistry & Molecular Biology

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

Jasmine Chong et al.

NUCLEIC ACIDS RESEARCH (2018)

Article Spectroscopy

A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV-vis spectroscopies

Mariola Bartoszek et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2016)

Article Chemistry, Applied

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

Zheng Yang et al.

FLAVOUR AND FRAGRANCE JOURNAL (2015)

Article Pharmacology & Pharmacy

An in-vitro-in-vivo taste assessment of bitter drug: comparative electronic tongues study

Mohammed Maniruzzaman et al.

JOURNAL OF PHARMACY AND PHARMACOLOGY (2015)

Article Environmental Sciences

Methods for reactive oxygen species (ROS) detection in aqueous environments

Justina M. Burns et al.

AQUATIC SCIENCES (2012)

Article Food Science & Technology

Effect of Maillard reaction products on oxidation products in ground chicken breast

L. T. Miranda et al.

MEAT SCIENCE (2012)

Article Agriculture, Multidisciplinary

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

An Adams et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Editorial Material Chemistry, Analytical

Bioinspired Sensor Systems

Manel del Valle

SENSORS (2011)

Review Biotechnology & Applied Microbiology

Antibacterial free fatty acids: activities, mechanisms of action and biotechnological potential

Andrew P. Desbois et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

Sang Mi Lee et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Formation of furan and methylfuran by Maillard-type reactions in model systems and food

Anita Limacher et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Antioxidant activity of coffee model systems

P Charurin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids

JS Elmore et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems

EH Ajandouz et al.

JOURNAL OF FOOD SCIENCE (2001)

Article Food Science & Technology

Antioxidative activity of roasted and defatted peanut kernels

JY Hwang et al.

FOOD RESEARCH INTERNATIONAL (2001)

Article Food Science & Technology

A review of Maillard reaction in food and implications to kinetic modelling

SIFS Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)