Sentences with phrase «maillard reaction products»

Tessier FJ and Niquet C. [The metabolic, nutritional and toxicological consequences of ingested dietary Maillard reaction products: a literature review].

Tessier FJ, Birlouez - Aragon I. Health effects of dietary Maillard reaction products: the results of ICARE and other studies.

Part burned fat, which could be unhealthy, and part Maillard reaction products (MRPs), which arise from reactions between proteins and sugars — the common source of browning on toast and sliced apples.

This paper aimed at detecting the presence, in some baby foods, of compounds derived from Maillard reactions, 5 - hydroxymethylfurfural (HMF) and total Maillard Reaction Products (MRPs), as well as at evaluating the hypothetical levels of HMF daily intake by infants and children fed with the tested products.

Not exact matches

* Since dextrose is a reducing sugar, a small amount of glycine was added to provide substrate for the Maillard reaction, bringing back some color to the finished baked product.

Steam Infusion stops exposure to excessive temperatures and Maillard reactions because of the partial vacuum generated by the Vaction ™ Unit as it heats, mixes and pumps products in your vessel.

Steam Infusion injects steam directly into the product, eliminating product burn on, Maillard reactions, and discolouration.

Steam Infusion cooking stops burn on and maillard reactions so your product tastes fresher and the vessel is easier to clean.

High levels of methylglyoxal, an intermediate product of the Maillard reaction, are found in commercial soft drinks that contain high fructose corn syrup.

Moreover, consumption of Maillard chemical products (also called Advanced Glycation Products, or AGEs for short) formed by reactions between lysine and sugars is a common occurrence in cooking that leads to brown colors called Maillard pproducts (also called Advanced Glycation Products, or AGEs for short) formed by reactions between lysine and sugars is a common occurrence in cooking that leads to brown colors called Maillard pProducts, or AGEs for short) formed by reactions between lysine and sugars is a common occurrence in cooking that leads to brown colors called Maillard productsproducts.

Sugar forms advanced glycation end products (AGEs) when it reacts with amino acids and fats, a process which can occur in food itself during cooking and also in metabolic reactions inside the body.15 In cooking, the process is called the Maillard reaction, which gives breads and meats their browned, caramelized aroma and appearance.

While sticky gunk buildup in the supporting proteins of your arteries doesn't make them quite as crispy as roast chicken skin (because the conditions are less drying inside your arteries than in an oven), arteries afflicted with sticky gunk products of Maillard reactions are going to be stiffer than normal.

When food is browned or caramelized as part of the Maillard reaction, reducing sugars spontaneously react with lipids, nucleic acids, and aminopeptides, creating advanced glycation end products (AGEs) in a process that generates free radicals, inflammation, and ensuing intestinal permeability (Vlassara & Uribarri, 2004; Bengmark, 2007).

It's a huge part of why we prefer seared meat to raw or boiled meat (it is a product of Maillard reactions that make meat so much more delicious).

To ensure safety and extend shelf life, ingredients are blended, pasteurized, homogenized, concentrated, heat sterilized, spray dried and canned up to 130 - 140oC, which leads to major changes in the compositions of the infant formula.39 Glycation is the reaction of sugars with amines, amino acids, peptides and proteins at high temperatures, which initially form Amadori products, the first step in a process called the Maillard reaction (MR).