2015
DOI: 10.1016/j.foodres.2015.06.033
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Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures

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Cited by 18 publications
(19 citation statements)
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“…Moreover, Fang et al and Worasuwannarak et al also determined the nitrogen content of rice husk, and reported values of 1.89 and 0.8% (w/t), respectively. In addition, Maillard reaction products are also generated when reducing sugars react with compounds containing amino group such as amino acids during pretreatment of renewable resources or heating processes at high temperature, and hence reducing sugar concentration can decrease . But, the effect of Maillard reaction products on sugar yield was not focused on this paper.…”
Section: Resultsmentioning
confidence: 99%
“…Moreover, Fang et al and Worasuwannarak et al also determined the nitrogen content of rice husk, and reported values of 1.89 and 0.8% (w/t), respectively. In addition, Maillard reaction products are also generated when reducing sugars react with compounds containing amino group such as amino acids during pretreatment of renewable resources or heating processes at high temperature, and hence reducing sugar concentration can decrease . But, the effect of Maillard reaction products on sugar yield was not focused on this paper.…”
Section: Resultsmentioning
confidence: 99%
“…We expressed color changes in model cakes made from sucrose and invert sugar using the Total Color Difference (ΔE), which is the overall color difference of a heated sample compared to an unprocessed sample ( Figure 2). In simple sugar-amino acid model systems, greater ΔE values for reducing sugars-amino acid mixtures were obtained for both glucose and lysine compared to the non-reducing sucrose-amino acid mixture at both 150°C and 180°C [13]. Cakes made from invert sugar in this study also yielded significantly higher ΔE values than those made with sucrose, denoting greater production of browning.…”
Section: Resultsmentioning
confidence: 59%
“…An equal-molar glucose, fructose, sucrose and amino acid (lysine and glycine) mixture was baked in an oven (IVP 8580, Inglis ® Home Appliances, ON, Canada) at temperatures of 150°C and 180°C, respectively, as reported previously [13,14]. Samples were then freedried and ground into powder using a mortar and pestle and stored at 4°C for further analysis.…”
Section: Preparation Of Sugar-amino Acid Baking Modelsmentioning
confidence: 99%
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