Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems.

No abstract is available for this paper.

• Publication year

  2008

• Venue

  Food Chemistry

• Publication date

  2008-05-15

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2007.11.006PMID 26059131
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Antioxidant formation by γ-irradiation of glucose-amino acid model systems

  2007cited by this paper
• Effect of green tea flavonoids on Maillard browning in UHT milk

  2007cited by this paper
• Antioxidative activity of volatile extracts from Maillard model systems

  2006cited by this paper
• Effects of prolonged heating on antioxidant activity and colour of honey

  2006cited by this paper
• Phenolic compounds in pear juice from different cultivars

  2005cited by this paper
• Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations

  2005cited by this paper
• A kinetic model for the glucose/glycine Maillard reaction pathways

  2005cited by this paper
• Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

  2005cited by this paper
• Antioxidant activity of water-soluble Maillard reaction products

  2005cited by this paper
• Relative reactivities of glucose and galactose in browning and pyruvaldehyde formation in sugar/glycine model systems

  2005cited by this paper
• Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk

  2004cited by this paper
• Principles of Food Chemistry

  2004cited by this paper
• Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems

  2003cited by this paper
• Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part II--kinetic analysis.

  2003cited by this paper
• Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin

  2002cited by this paper
• Fate of glycine in the glucose-glycine reaction: a kinetic analysis

  2002cited by this paper
• Effects of Maillard reaction products on DNA damage in human cells and their possible mechanisms

  2002cited by this paper
• Antioxidative potential of melanoidins isolated from a roasted glucose–glycine model

  2002cited by this paper
• A review of Maillard reaction in food and implications to kinetic modelling

  2000cited by this paper
• Antioxidant properties of tomato juice as affected by heating

  1999cited by this paper
• Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions.

  1999cited by this paper
• Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics.

  1999cited by this paper
• Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice

  1998cited by this paper
• Imidazolium crosslinks derived from reaction of lysine with glyoxal and methylglyoxal are increased in serum proteins of uremic patients: evidence for increased oxidative stress in uremia

  1998cited by this paper
• Influence of Reaction Conditions on the Oxidative Behavior of Model Maillard Reaction Products

  1997cited by this paper
• Loss and/or formation of antioxidants during food processing and storage.

  1997cited by this paper
• Kinetics of non-enzymatic browning in onion slices during isothermal heating

  1995cited by this paper
• Effect of moisture content on Maillard browning kinetics of a model system during microwave heating

  1994cited by this paper
• Maillard Browning Reaction of Sugar‐Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance

  1982cited by this paper
• On the Mechanism of Free Radical Formation during Browning Reaction of Sugars with Amino Compounds

  1981cited by this paper
• MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM

  1979cited by this paper
• Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

  1953cited by this paper

• Valorization of Grape Seed By-Products Using Subcritical Water Extraction: A Sustainable Approach for Bioactive Compound Recovery

  2025cites this paper
• Modulation of Gut Microbiota by Protein‐Oligosaccharide Maillard‐Reaction‐Derived Probiotic Microcapsules

  2025cites this paper
• Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction.

  2025cites this paper
• Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate

  2024cites this paper
• Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate

  2024cites this paper
• The Influence of Storage Conditions on the Color Profile of Sweetened Condensed Whole Milk

  2024cites this paper
• Exploration on the mechanism of “black as lacquer and sweet as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis” during the processing of Radix Rehmanniae

  2024cites this paper
• Encapsulation of resveratrol in nanosheet structured sodium caseinate dialdehyde β-cyclodextrin conjugate with enhanced physicochemical properties

  2024cites this paper
• Whey protein isolate‐oligosaccharides conjugates as encapsulants improving stability of L. lactis

  2024cites this paper
• Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom

  2024cites this paper
• Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction

  2023cites this paper
• Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

  2023cites this paper
• Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems

  2023cites this paper
• Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier

  2023cites this paper
• Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins.

  2023cites this paper
• Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

  2022cites this paper
• Research on Processing-Induced Chemical Variations in Polygonatum Cyrtonema Rhizome by Integrating Metabolomics and Glycomics

  2022cites this paper
• Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity.

  2022cites this paper
• Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating

  2022cites this paper
• Production of process flavorings from methionine, thiamine with d-xylose or dextrose by direct extrusion: Physical properties and volatile profiles.

  2022cites this paper
• Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment.

  2022cites this paper
• The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction

  2021cites this paper
• Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

  2021cites this paper
• Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin.

  2021cites this paper
• Instant Herbal Powder: Functionality Assessment through Chemical, Microbiological and Shelf Life Kinetics

  2021cites this paper
• Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions

  2021cites this paper
• Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides.

  2021cites this paper
• Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

  2021cites this paper
• Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

  2021cites this paper
• Multi-Step Subcritical Water Extracts of Fucus vesiculosus L. and Codium tomentosum Stackhouse: Composition, Health-Benefits and Safety

  2021cites this paper
• An overview of D-galactose utilization through microbial fermentation and enzyme-catalyzed conversion

  2021cites this paper
• Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques

  2021cites this paper
• Modeling the impact of spray drying conditions on some Maillard reaction indicators in nano‐filtered whey

  2020cites this paper
• Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting.

  2020cites this paper
• Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions

  2020cites this paper
• Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees

  2020cites this paper
• The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration

  2020cites this paper
• Effect of temperature on toxicity and biodegradability of dissolved organic nitrogen formed during hydrothermal liquefaction of biomass.

  2020cites this paper
• Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose- and Ketose-lysine Systems

  2020cites this paper
• Anti-aging effect of brown black wolfberry on Drosophila melanogaster and d-galactose-induced aging mice

  2020cites this paper
• Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction.

  2019cites this paper
• Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke

  2019cites this paper
• Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin

  2019cites this paper
• Integrating multi-omics to investigate the correlation between the quality and efficacy of ginseng

  2019cites this paper
• Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying

  2019cites this paper
• Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.

  2019cites this paper
• Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet

  2019cites this paper
• Enhancing the antioxidative effects of foods containing rutin and α-amino acids via the Maillard reaction: A model study focusing on rutin-lysine system.

  2019cites this paper
• Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate.

  2019cites this paper
• Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system

  2019cites this paper
• Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders

  2019cites this paper
• Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

  2019cites this paper
• Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction

  2019cites this paper
• Dynamik der Zuckertautomerie und ihr Einfluss auf die Kinetik der Maillard-Reaktion

  2018cites this paper
• A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application.

  2018cites this paper
• Effect of temperature on recalcitrant dissolved organic nitrogen (rDON) concentration: Application of thermochemical treatment of biosolids

  2018cites this paper
• Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.

  2018cites this paper
• Identification and biochemical characterization of a novel cold-adapted 1,3-α-3,6-anhydro-l-galactosidase, Ahg786, from Gayadomonas joobiniege G7

  2018cites this paper
• Simultaneous Analysis of Saccharides between Fresh and Processed Radix Rehmanniae by HPLC and UHPLC-LTQ-Orbitrap-MS with Multivariate Statistical Analysis

  2018cites this paper
• Impact of proteins on food color

  2018cites this paper
• Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

  2018cites this paper
• Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

  2018cites this paper
• Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system

  2018cites this paper
• Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review

  2017influential citation
• Synchronous characterization of carbohydrates and ginsenosides yields deeper insights into the processing chemistry of ginseng

  2017cites this paper
• Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products.

  2017cites this paper
• Near-infrared Spectroscopy as a Process Analytical Technology Tool for Monitoring the Parching Process of Traditional Chinese Medicine Based on Two Kinds of Chemical Indicators

  2017cites this paper
• Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

  2017cites this paper
• Evaluation of the heat damage of whey and whey proteins using multivariate analysis.

  2017cites this paper
• Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.

  2017cites this paper
• Antioxidants of Maltease orange peel : comparative investigation of the efficiency of four extraction methods

  2017cites this paper
• Production of Antioxidative Maillard Reaction Products from Gelatin Hydrolysate of Unicorn Leatherjacket Skin

  2017cites this paper
• Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates

  2017cites this paper
• Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

  2017cites this paper
• Synthesis of Lactose Phosphate and its Conjugation with Whey Proteins

  2017cites this paper
• Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides.

  2016cites this paper
• Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel

  2016cites this paper
• Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction

  2016cites this paper
• Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system.

  2016cites this paper
• Integrating targeted glycomics and untargeted metabolomics to investigate the processing chemistry of herbal medicines, a case study on Rehmanniae Radix.

  2016cites this paper
• Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.

  2016cites this paper
• Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

  2016cites this paper
• Extractable and Non-Extractable Phenolics and Antioxidant Capacity of Mandarin Waste Dried at Different Temperatures

  2016cites this paper
• Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds

  2016cites this paper
• Antioxidant effects of Maillard reaction products (MRPs) derived from glucose-casein model systems

  2016influential citation
• Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes

  2016cites this paper
• Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity.

  2016cites this paper
• Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid maillard reaction mixtures exposed to baking temperatures.

  2015cites this paper
• Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

  2015cites this paper
• Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people.

  2015cites this paper
• Effect of different operating conditions on the extraction of phenolic compounds in orange peel

  2015cites this paper
• Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

  2015cites this paper
• Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

  2015cites this paper
• Theory of the milieu dependent isomerisation dynamics of reducing sugars applied to d-erythrose.

  2015cites this paper
• Characterization of pressurized hot water extracts of grape pomace: chemical and biological antioxidant activity.

  2015cites this paper
• Study of the Antibacterial Efficacy of Bainiku-Ekisu against Pathogens

  2014cites this paper
• Mechanisms of browning development in aggregates of marine organic matter formed under anoxic conditions: A study by mid-infrared and near-infrared spectroscopy

  2014cites this paper
• Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

  2014cites this paper
• Kinetic modeling of Maillard reaction system subjected to pulsed electric field

  2013cites this paper
• Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine

  2013cites this paper