The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Black garlic (BG) is essentially a processed food and obtained through the transformation of
fresh garlic (FG)(Allium sativum L.) via a range of chemical reactions (including the Maillard …

The various biological activities of Maillard reaction products (MRPs) from sugar (fructose
and glucose) and 20 amino acid model systems were evaluated. Colour development, in …

In this study, biocomposite edible films of gamma-aminobutyric acid (GABA)-rich fermented
soy protein (GABA-RFSP) with different chitosan concentrations (2, 2.5, and 3%) were …

Acrylamide (AA) formation in starch‐based processed foods at elevated temperatures is a
serious health issue as it is a toxic and carcinogenic substance. However, the formation of …

Maillard reaction products (MRPs) were obtained by using the xylose and soybean peptide
system through a 2 h heating at pH of 7.6. Cysteine addition and thermal treatment at 80 …

This work investigated the isomerization of galactose to tagatose, a low caloric rare sugar,
using arginine as a catalyst. Galactose (5% w/v) and arginine (0.10 mol/mol-galactose) in …

Abstract Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine
(FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121° C for 30 …

A simple accurate method for determining amino acid composition of wheat gluten proteins
and their gliadin and glutenin fractions using high-performance anion-exchange …

In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO),
methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed …