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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 ...
Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction
(Elsevier, 2013-02)
The effect of Maillard reaction on the mechanical properties of whey protein isolate (WPI) heat-induced gels was evaluated. WPI and dextran (15-25 kDa) conjugates were obtained by controlled dry heating during storage at ...
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 ...
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 ...
Insights into the maillard reaction. The mechanism of schiffs base formation from the reaction force perspective
(TAYLOR & FRANCIS LTD., 2009)
Insights into the maillard reaction. The mechanism of schiffs base formation from the reaction force perspective
(TAYLOR & FRANCIS LTD., 2009)
Insights into the maillard reaction. The mechanism of schiffs base formation from the reaction force perspective
(TAYLOR & FRANCIS LTD., 2009)