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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.