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Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
(ISEKI Food Association, 2016-04)
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...
Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ...
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil
(American Oil Chemists' Society, 2019-08)
The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with ...
Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide
(MDPI Multidisciplinary Digital Publishing Institute, 2020-05-12)
Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived ...
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
(ISEKI Food Association, 2016-04)
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds ...
Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds
(Association of Food Scientists and Technologists of India, 2016-11)
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping ...
Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study
(Elsevier, 2019-03)
The release of biscuit Maillard reaction products (MRP) with antioxidant capacity was compared by in vitro and in vivo studies. Antioxidant determinations were performed by DPPH, FRAP and ICRED. Results indicated that an ...
Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)
(Wiley VCH Verlag, 2019-07)
The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray-dried, with different oil content, using MRPs generated from different heat treatments (0, 60 or 100°C, ...
In vivo effects of Maillard reaction products derived from biscuits
(Elsevier, 2015)