نتائج البحث - "Maillard reactions"

Relation: Publisher's version; https://doi.org/10.3390/books978-3-0365-0031-7; Sí; New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment: 1-3 (2022); http://hdl.handle.net/10261/279399

الاتاحة: http://hdl.handle.net/10261/279399
https://doi.org/10.3390/books978-3-0365-0031-7

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8

Academic Journal

Understanding the fate of nitrogen during catalytic hydrothermal liquefaction of sewage sludge

المؤلفون: Fan, Yujie, Meyer, Leif, Gong, Miao, Krause, Bärbel, Hornung, Ursel, Dahmen, Nicolaus

المصدر: Fuel, 339, Art.-Nr.: 126948 ; ISSN: 0016-2361

مصطلحات موضوعية: Hydrothermal liquefaction, Sewage sludge, Nitrogen, Catalyst, Maillard reactions, ddc:600, Technology, info:eu-repo/classification/ddc/600

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/wos/000943161900001; info:eu-repo/semantics/altIdentifier/issn/0016-2361; https://publikationen.bibliothek.kit.edu/1000153444; https://publikationen.bibliothek.kit.edu/1000153444/149757742; https://doi.org/10.5445/IR/1000153444

الاتاحة: https://publikationen.bibliothek.kit.edu/1000153444
https://publikationen.bibliothek.kit.edu/1000153444/149757742
https://doi.org/10.5445/IR/1000153444

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9

Academic Journal

Radical-Initiated Brown Carbon Formation in Sunlit Carbonyl–Amine–Ammonium Sulfate Mixtures and Aqueous Aerosol Particles

المؤلفون: Natalie G. Jimenez (11913542), Kyle D. Sharp (11913545), Tobin Gramyk (9312946), Duncan Z. Ugland (11913548), Matthew-Khoa Tran (11913551), Antonio Rojas (11913554), Michael A. Rafla (8692479), Devoun Stewart (11913557), Melissa M. Galloway (1638514), Peng Lin (251745), Alexander Laskin (1354857), Mathieu Cazaunau (1414612), Edouard Pangui (3482216), Jean-François Doussin (2033350), David O. De Haan (8692461)

مصطلحات موضوعية: Biophysics, Biochemistry, Genetics, Pharmacology, Environmental Sciences not elsewhere classified, Astronomical and Space Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, optical properties similar, may successfully compete, least 10 h, conjugated oligomer products, reduced nitrogen species, reactions photobleaches quickly, bulk liquid solutions, produce brc consistent, initiated browning processes, brc formed overnight, photolytic species, maillard reactions, liquid chromatography, brc formed, allowed brc, results suggest, rapidly destroyed, previous work, mixtures decreased, mass spectrometry, initiates faster, fresh carbonyl, electrospray ionization

Relation: https://figshare.com/articles/journal_contribution/Radical-Initiated_Brown_Carbon_Formation_in_Sunlit_Carbonyl_Amine_Ammonium_Sulfate_Mixtures_and_Aqueous_Aerosol_Particles/17929856

الاتاحة: https://doi.org/10.1021/acsearthspacechem.1c00395.s001

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10

Academic Journal

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

المؤلفون: Antonis Vlassopoulos, Theano Mikrou, Artemis Papantoni, Georgios Papadopoulos, Maria Kapsokefalou, Athanasios Mallouchos, Chrysavgi Gardeli

المصدر: Applied Sciences; Volume 12; Issue 2; Pages: 908

مصطلحات موضوعية: terpenoid compounds, linalool, thymol, aniseed oil, glycation, Maillard reactions, fluorescence, color development, absorbance, in-vitro

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Science and Technology; https://dx.doi.org/10.3390/app12020908

الاتاحة: https://doi.org/10.3390/app12020908

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11

Academic Journal

Color Development Kinetics of Maillard Reactions

المؤلفون: Yufa Sun (10209475), Long Lin (1358919), Peiyu Zhang (1663909)

Relation: https://figshare.com/articles/journal_contribution/Color_Development_Kinetics_of_Maillard_Reactions/14131774

الاتاحة: https://doi.org/10.1021/acs.iecr.1c00026.s001

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12

Conference

Comparison of nutritional properties and antioxidant activity of garlic and its fermented product

المؤلفون: Mihajlo, Jakanovski M., Kodranov, Igor D., Milojković-Opsenica, Dušanka, Milica, Jovetić S., Kristina, Lazarević B.

المصدر: FoodEnTwin Symposium: Novel analytical approaches in food and environmental sciences, Book of Abstracts, June 16-18, 2021, Belgrade, Serbia

مصطلحات موضوعية: Organic garlic, Fermented garlic, Maillard reactions, Phenolics, Antioxidant tests, Macro- and microelements

Relation: info:eu-repo/grantAgreement/EC/H2020/810752/EU//; info:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//; https://cherry.chem.bg.ac.rs/handle/123456789/5232; http://cherry.chem.bg.ac.rs/handle/123456789/5230; http://cherry.chem.bg.ac.rs/bitstream/id/29614/M_Jakanovski_poster.pdf; https://hdl.handle.net/21.15107/rcub_cherry_5230

الاتاحة: http://cherry.chem.bg.ac.rs/handle/123456789/5230
http://cherry.chem.bg.ac.rs/bitstream/id/29614/M_Jakanovski_poster.pdf
https://hdl.handle.net/21.15107/rcub_cherry_5230

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13

Academic Journal

Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

المؤلفون: Pernille Lund (11888060), Mie Rostved Bechshøft (11888063), Colin A. Ray (4601308), Marianne N. Lund (1905082)

Relation: https://figshare.com/articles/journal_contribution/Effect_of_Processing_of_Whey_Protein_Ingredient_on_Maillard_Reactions_and_Protein_Structural_Changes_in_Powdered_Infant_Formula/17705663

الاتاحة: https://doi.org/10.1021/acs.jafc.1c05612.s001

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14

Academic Journal

Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

المؤلفون: Anna K. Żołnierczyk, Antoni Szumny

المصدر: Molecules; Volume 26; Issue 9; Pages: 2697

مصطلحات موضوعية: edible insects, pyrazine, Maillard reactions, aroma profile, sensory analysis

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Flavours and Fragrances; https://dx.doi.org/10.3390/molecules26092697

الاتاحة: https://doi.org/10.3390/molecules26092697

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15

Academic Journal

Reactions of plant polyphenols in foods:Impact of molecular structure

المؤلفون: Lund, Marianne N.

المصدر: Lund , M N 2021 , ' Reactions of plant polyphenols in foods : Impact of molecular structure ' , Trends in Food Science and Technology , vol. 112 , pp. 241-251 . https://doi.org/10.1016/j.tifs.2021.03.056

مصطلحات موضوعية: Dicarbonyl trapping, Maillard reactions, Michael addition, Polyphenol-protein binding, Reaction kinetics, Strecker aldehydes

وصف الملف: application/pdf

الاتاحة: https://curis.ku.dk/portal/da/publications/reactions-of-plant-polyphenols-in-foods(56b10895-4ff3-49bb-84c6-40360e5d7091).html
https://doi.org/10.1016/j.tifs.2021.03.056
https://curis.ku.dk/ws/files/323302485/Polyphenol_review_Lund_accepted.pdf

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16

Academic Journal

Chemical and sensory characteristics of soy sauce: a review

المؤلفون: Diez-Simon, C., Eichelsheim, C., Mumm, R., Hall, R.D.

المصدر: Journal of Agricultural and Food Chemistry 68 (2020) 42 ; ISSN: 0021-8561

مصطلحات موضوعية: soy sauce, taste, aroma, liquid chromatography−mass spectrometry (LC-MS), gas chromatography−mass spectrometry (GC-MS), fermented, Maillard reactions

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/533340

الاتاحة: https://research.wur.nl/en/publications/chemical-and-sensory-characteristics-of-soy-sauce-a-review
https://doi.org/10.1021/acs.jafc.0c04274

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17

Academic Journal

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

المؤلفون: Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cécile, Fillonneau, Catherine, Prost, Carole, Baron, Régis, Courcoux, Philippe

المساهمون: Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Statistique, Sensométrie et Chimiométrie (StatSC), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

المصدر: ISSN: 0963-9969 ; Food Research International ; https://hal.science/hal-02572999 ; Food Research International, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩.

مصطلحات موضوعية: Sensory characteristics, Volatile compounds, HS-SPME/GC–MS, Regression tree, Random forest, Hydrolysate, Maillard reactions, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [CHIM]Chemical Sciences, [CHIM.ANAL]Chemical Sciences/Analytical chemistry