Реакція Маяра: використання в харчових технологіях та експертизі харчових продуктів

Huber, B., & Ledl, F. (1990). Formation of 1-amino-1, 4-dideoxy-2, 3-hexodiuloses and 2-aminoacetylfurans in the Maillard reaction. Carbohydrate research, 204, 215--220. https://doi.org/10.1016/ 0008-6215(90)84037-U.

Huyghues-Despointes, A., & Yaylayan, V. A. (1996). Retro-aldol and redox reactions of Amadori compounds: mechanistic studies with variously labeled D-[13C] glucose. Journal of Agricultural and Food Chemistry, 44(3), 672--681. DOI:10.1021/jf9502921.

Kaneko, S., Kumazawa, K., & Nishimura, O. (2011). Isolation and identification of the umami enhancing compounds in Japanese soy sauce. Bioscience, biotechnology, and biochemistry, 75(7), 1275--1282. DOI: 10.1271/bbb.110041.

Kang L, Alim A, & Song H. Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction. J Chromatogr B Analyt Technol Biomed Life Sci. 2019. Jan 1; 1104: 176--181. DOI: 10.1016/j.jchromb.2018.10.025. Epub 2018 Oct 24. PMID: 30502563.

Kanzler, C., & Haase, P. T. (2020). Melanoidins formed by heterocyclic Maillard reaction intermediates via aldol reaction and Michael addition. Journal of agricultural and food chemistry, 68(1), 332--339. DOI: 10.1021/acs.jafc.9b06258.

Krug, E., Prellwitz, W., Schaffner, E., Kiekebusch, W., & Lang, K. (1959). Thermische Eiweissveranderungen und biologische Wertigkeit. Naturwissenschaften, 46, 534--534.

Lane, M. J., & Nursten, H. E. (1983). The variety of odors produced in Maillard model systems and how they are influenced by reaction conditions. 215, 141--158.

Ledl, F., & Schleicher, E. (1990). New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English, 29(6), 565--594.

Lee, H., Jiaan, C. Y., & Tsai, S. J. (1992). Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system. Food chemistry, 45(4), 235--238. DOI: 10.1016/0308-8146 (92)90152-R.

Lee, I. E., Van Chuyen, N., Hayase, F., & Kato, H. (1994). Desmutagenicity of melanoidins against various kinds of mutagens and activated mutagens. Bioscience, biotechnology, and biochemistry, 58(1), 18--23. DOI: 10.1271/bbb.58.18.

Lieske, B., & Konrad, G. (1994). Protein hydrolysis -- The key to meat flavoring systems. Food Reviews International, 10(3), 287--312. DOI:10.1080/87559129409541004.

Lintner,C. J., & Brauw, Z. ges. (1912), 35, 545--548.

Liu, P., Huang, M., Song, S., Hayat, K., Zhang, X., Xia, S., & Jia, C. (2012). Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with differrent molecular weight distribution. Food and Bioprocess Technology, 5, 1775--1789. DOI:10.1007/ s11947-010-0440-3.

Liu, J., Liu, M., He, C., Song, H., & Chen, F. (2015). Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide. LWT-FoodScience and Technology, 64(1), 316--325. DOI:10.1016/j.lwt.2015.05.061.

Maillard, L. C., & Hebd, C. R. (1912). b. Reaction generale des acides amines sur les sucres: Ses consequences biologiques. Seances Mem. Soc. Biol, 72, 599--601.

Martins, S. I., Jongen, W. M., & Van Boekel, M. A. (2000). A review of Maillard reaction in food and implications to kinetic modelling. Trends in food science & technology, 11(9--10), 364--373. https://doi.org/10.1016/S0924-2244(01)00022-X.

Matiacevich, S. B., & Buera, M. P. (2006). A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chemistry, 95(3), 423--430. https://doi.org/10.1016/). foodchem.2005.01.027.

Mc Weeny, D. J., Knowles, M. E., & Hearne, J. F. (1974). The chemistry of non-enzymic browning in foods and its control by sulphites. Journal of the Science of Food and Agriculture, 25(6), 735--746. https://doi.org/10.1002/jsfa.2740250616.

Molero-Vilchez, M. D., & Wedzicha, B. L. (1997). A new approach to study the significance of Amadori compounds in the Maillard reaction. Food Chemistry, 58(3), 249--254. https://doi.org/10. 1016/S0308-8146(96)00227-0.

Murata, M. (2021). Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal, 38, 283--292. https://doi.org/10.1007/s10719-020-09943-x.

Nagao, M., Takahashi, Y., Yamanka, H., & Sugimura, T. (1979). Mutagens in coffee and tea. Mutation Research/Genetic Toxicology, 68(2), 101--106. DOI: 10.1016/0165-1218(79)90137-x.

Namiki, M. (1988). Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Advances in food research, 32, 115-- 184. DOI: 10.1016/s0065-2628(08)60287-6.

Neuberg, C., M. Kobel, Biochem. Z. 1927, 185, 477--479.

Nursten, H. E. (2005). The Maillard reaction: chemistry, biochemistry and implications. Royal Society of Chemistry. https://doi.org/10.1021/ja059794d.

Olano, A., Calvo, M. M., & Corzo, N. (1989). Changes in the carbohydrate fraction of milk during heating processes. Food Chemistry, 31(4), 259--265. https://doi.org/10.1016/0308-8146(89) 90067-8.

Oliver, C. M., Melton, L. D., & Stanley, R. A. (2006). Creating proteins with novel functionality

via the Maillard reaction: A review. Critical reviews in food science and nutrition, 46(4), 337 350.

DOI:10.1080/10408690590957250.

Ottinger, H., & Hofmann, T. (2003). Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. Journal of Agricultural and Food Chemistry, 51(23), 6791--6796. DOI: 10.1021/jf034788r.

Park, Y. H., & Hong, Y. H. (1991). Comparison of the heat treatment intensity in infant formulae. Korean Journal of Food Science and Technology, 23(5), 627--632.

Pellegrino, L., Van Boekel, M. A. J. S., Gruppen, H., Resmini, P., & Pagani, M. A. (1999). Heatinduced aggregation and covalent linkages in P-casein model systems. International Dairy Journal, 9(3--6), 255--260. https://doi.org/10.1016/S0958-6946(99)00071-0.

Perestrelo, R, Silva, C, Camara, J. S. Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors. Molecules. 2019 Aug 21; 24(17): 3028. PMID: 31438523; PMCID: PMC6749321. DOI: 10.3390/molecules24173028.

Rfos-Rios, K. L., Vazquez-Barrios, M. E., Gaytan-Martinez, M., Olano, A., Montilla, A., Villamiel, M. (2018). 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic. Food Chem. 1; 240: 1106--1112. DOI: 10.1016/j.foodchem.2017.08.016.

Rizzi, G. P. (1997). Chemical structure of colored Maillard reaction products. Food Reviews International, 13(1), 1--28. https://doi.org/10.1080/87559129709541096.

Rodriguez, A., Lema, P., Bessio, M. I., Moyna, G., Panizzolo, L. A., & Ferreira, F. (2019). Isolation and characterization of melanoidins from dulce de leche, a confectionary dairy product. Molecules, 24(22), 41--63. doi: 10.3390/molecules24224163.

Rufian-Henares, J. A., & Morales, F. J. (2008). Microtiter plate-based assay for screening antimicrobial activity of melanoidins against E. coli and S. aureus. Food chemistry, 111(4), 1069--1074. DOI:10.1016/j. foodchem.2008.05.027.

Ruckdeschel, W., Z. ges. Brauw. 1914, 37, 430--432.

Rutherfurd, S. M., Darragh, A. J., Hendriks, W. H., Prosser, C. G., & Lowry, D. (2006). True ileal amino acid digestibility of goat and cow milk infant formulas. Journal of dairy science, 89(7), 2408-- 2413. DOI:10.3168/jds. S0022-0302(06)72313-X.

Sattler, L., & Zerban, F. W. (1949). Unfermentable Reducing Substances in Molasses. Volatile Decomposition Products of Sugars and their Role in Melanoidin Formation. Industrial & Engineering Chemistry, 41(7), 1401--1407. DOI:10.1021/ie50475a025.

Schonberg, A., & Moubacher, R. (1952). The Strecker degradation of a-amino acids. Chemical Reviews, 50(2), 261--277. https://doi.org/10.1021/cr60156a002.

Shahidi, F., Ho, C. T., & Van Chuyen, N. (Eds.). (1998). Process-induced chemical changes in food (Vol. 434). Springer Science & Business Media. DOI: 10.1007/978-1-4899-1925-0_1.

Shima, K., Yamada, N., Suzuki, E. I., & Harada, T. (1998). Novel brothy taste modifier isolated from beef broth. Journal of Agricultural and Food Chemistry, 46(4), 1465--1468. DOI:10.1021/ jf9708709.

Song, H., & Xia, L. (2008). Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef. Flavour and fragrance journal, 23(3), 185--193. DOI:10.1002/ffj.1873.

Sommer, Y., Hollnagel, H., Schneider, H., & Glatt, H. R. (2003, March). Metabolism of 5-hydroxymethyl-2-furfural (HMF) to the mutagen 5-sulfoxymethyl-2-furfural (SMF) by individual sulfotransferases. In Naunyn-Schmiedebergs Archives of Pharmacology (Vol. 367, pp. R166--R166). 175 FIFTH AVE, NEW YORK, NY 10010 USA: SPRINGER-VERLAG. DOI:10.1007/s00210-0030739-y.

Sugimura, T., Takayama, S., Ohgaki, H., Wakabayashi, K., & Nagao, M. (1990). Mutagens and carcinogens formed by cooking meat and fish: heterocyclic amines. The Maillard reaction in food processing, human nutrition and physiology, 323--334. DOI: 10.1111/j.1349-7006.2004.tb03205.x.

Tauer, A., Elss, S., Frischmann, M., Tellez, P., & Pischetsrieder, M. (2004). Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52(7), 2042--2046. DOI:10.1021/jf034995r.

Taylor, A. J. and Mottram, D. S. (1996). `Flavour in Science. Recent Developments', Royal Society of Chemistry, Cambridge, UK.

Tressl, R., Nittka, C., Kersten, E., & Rewicki, D. (1995). Formation of isoleucine-specific Maillard products from [1-13C]-D-glucose and [1-13C]-D-fructose. Journal of Agricultural and Food Chemistry, 43(5), 1163--1169. https://doi.org/10.1021/jf00053a009.

Tressl, R., Wondrak, G. T., Garbe, L. A., Kruger, R. P., & Rewicki, D. (1998). Pentoses and hexoses as sources of new melanoidin-like Maillard polymers. Journal of Agricultural and Food Chemistry, 46(5), 1765--1776. DOI: 10.1021/jf970973r.

Van Boekel, M. A. J. S., & Brands, C. M. J. (2005). Heating of sugar-casein solutions: isomerization and Maillard reactions. In The Maillard reaction in foods and medicine (pp. 154--159). Woodhead Publishing. DOI:10.1533/9781845698447.4.154.

Wang, H. Y., Qian, H., & Yao, W. R. (2011). Melanoidins produced by the Maillard reaction: Structure and biological activity. Food chemistry, 128(3), 573--584. DOI:10.1016/j.foodchem.2011. 03.075.

Xu, M., Cui, H., Sun, F., Jia, C., Zhang, S. L., Hussain, S.,..., & Hayat, K. (2019). Preparation of N-(1 -Deoxy-A-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. Journal of food science, 84(8), 2171--2180.

Yaylayan, V. A. (1997). Classification of the Maillard reaction: A conceptual approach. Trends in Food Science & Technology, 8(1), 13--18. DOI:10.1016/S0924-2244(96)20013-5.

Yen, G. C., Tsai, L. C., & Lii, J. D. (1992). Antimutagenic effect of Maillard browning products obtained from amino acids and sugars. Food and Chemical Toxicology, 30(2), 127--132. DOI: 10.1016/0278-6915(92)90147-D.

Размещено на Allbest.ru