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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Antonis Vlassopoulos, Theano Mikrou, Artemis Papantoni, Georgios Papadopoulos, Maria Kapsokefalou, Athanasios Mallouchos and Chrysavgi Gardeli
Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C for 3 h in ...
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Liyan Wang, Liang Lei, Kang Wan, Yuan Fu and Hewen Hu
Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, co...
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Chen Li, Jiliu Pei, Xiaohui Xiong and Feng Xue
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. T...
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Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto and Loredana Mariniello
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase ...
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C. Delgado-Andrade, I. Seiquer, and M.P. Navarro
Pág. 109 - 115
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DelgadoAndrade, Cristina, Seiquer, Isabel, Navarro, M Pilar
Pág. 271 - 278
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Nishino, N; Uchida, S
Pág. 275 - 280
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Mastrocola, D; Munari, M; Cioroi, M; Lerici, C R
Pág. 684 - 690
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Sensidoni, A; Peressini, D; Pollini, C M
Pág. 317 - 322
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