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Themed collection The Maillard reaction in food and nutrition

14 articles
Editorial

The long story of the Maillard reaction: the beginning of the second century

Guest Editor Vincenzo Fogliano introduces the themed collection on the Maillard reaction in food and nutrition.

Graphical abstract: The long story of the Maillard reaction: the beginning of the second century
From the themed collection: The Maillard reaction in food and nutrition
Paper

Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems

Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities.

Graphical abstract: Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
From the themed collection: The Maillard reaction in food and nutrition
Paper

Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk

The encapsulation of ascorbic acid can limit the reduction of available lysine and tune the formation of Maillard reaction products (MRPs).

Graphical abstract: Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk
From the themed collection: The Maillard reaction in food and nutrition
Paper

Salacia chinensis L. extract ameliorates abnormal glucose metabolism and improves the bone strength and accumulation of AGEs in type 1 diabetic rats

Salacia chinensis L. extract improves the uptake of glucose.

Graphical abstract: Salacia chinensis L. extract ameliorates abnormal glucose metabolism and improves the bone strength and accumulation of AGEs in type 1 diabetic rats
From the themed collection: The Maillard reaction in food and nutrition
Paper

Eucommia ulmoides extracts prevent the formation of advanced glycation end products

Proteins non-enzymatically react with reducing sugars to form advanced glycation end-products (AGEs), resulting in the induction of protein denaturation.

Graphical abstract: Eucommia ulmoides extracts prevent the formation of advanced glycation end products
From the themed collection: The Maillard reaction in food and nutrition
Paper

Antioxidant properties of formula derived Maillard reaction products in colons of intrauterine growth restricted pigs

The present study has been conducted to evaluate the impact of the consumption of high MRP formula on changes in the microbiota and oxidative stress in the colon of IUGR piglets.

Graphical abstract: Antioxidant properties of formula derived Maillard reaction products in colons of intrauterine growth restricted pigs
From the themed collection: The Maillard reaction in food and nutrition
Paper

Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves

Effects of the odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves were investigated in the present study.

Graphical abstract: Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves
From the themed collection: The Maillard reaction in food and nutrition
Paper

The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct

In this study, flatfish byproducts were hydrolyzed by Protamex at high hydrostatic pressure and glycosylated with ribose to utilize the protein of flatfish byproducts as a nutraceutical.

Graphical abstract: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct
From the themed collection: The Maillard reaction in food and nutrition
Paper

Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose

We recently identified 6-hydroxy-3[R],7a[S]-dimethyl-7-oxo-2,3-dihydropyrrolo[2,1-b]thiazole-3-calboxylic acid, a novel pyrrolothiazole derivative carrying a carboxy group and named pyrrolothiazolate, as a Mallard pigment formed from L-cysteine and D-glucose.

Graphical abstract: Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose
From the themed collection: The Maillard reaction in food and nutrition
Paper

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products.

Graphical abstract: The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread
From the themed collection: The Maillard reaction in food and nutrition
Paper

1,25-Dihydroxyvitamin D increases the gene expression of enzymes protecting from glucolipotoxicity in peripheral blood mononuclear cells and human primary endothelial cells

Besides its classical function as an orchestrator of calcium and phosphorus homeostasis, vitamin D also affects insulin secretion and tissue efficiency.

Graphical abstract: 1,25-Dihydroxyvitamin D increases the gene expression of enzymes protecting from glucolipotoxicity in peripheral blood mononuclear cells and human primary endothelial cells
From the themed collection: The Maillard reaction in food and nutrition
Paper

Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits

The reactions of dicarbonyl with amino acids and proteins during in vitro digestion were investigated in this study.

Graphical abstract: Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits
From the themed collection: The Maillard reaction in food and nutrition
Open Access Paper

Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk

Methionine sulfoxide profiling revealed that protein oxidation in milk and milk products is not promoted by lipids.

Graphical abstract: Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk
From the themed collection: The Maillard reaction in food and nutrition
Paper

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.

Graphical abstract: Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
From the themed collection: The Maillard reaction in food and nutrition
14 articles

About this collection

This themed collection features manuscripts on the Maillard reaction in food and nutrition from the 12th International Symposium on the Maillard Reaction, which took place in Tokyo, Japan in September 2015. Guest edited by Professor Vincenzo Fogliano, this collection focusses on the Maillard reaction in foods and their implications for body functionality.

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