Maillard reaction

Food safety has become an area of primary concern over the past several decades, especially since sociological statistics show a linear association between increased incidence of chronic the level of industrialization, which is associated with environmental pollution, and the scale of industrially processed foods.

18p vifaye 20-09-2024 6 2   Download

By pre-treating potato strips in different conditions of enzyme concentrations, pH, temperature and frying time, the effects of these parameters on acrylamide levels in fried products were evaluated by measuring UV-Vis spectra of sample solutions containing acrylamide. The maximum absorbance values at 224 nm were used to determine the acrylamide concentrations by calculation from a calibration curve.

7p larachdumlanat127 02-01-2021 15 4   Download

The levels ofa-aminoadipic-d-semialdehyde residue, the oxidative deamination product of lysine residue, in plasma protein from streptozotocin-induced diabetic rats were evaluated.a-Aminoadipic-d-semialdehyde was converted to a bisphenol derivative by acid hydrolysis in the presence of phenol, and determined by high performance liquid chro-matography. Analysis of plasma proteins revealed three timeshigherlevelsofa-aminoadipic-d-semialdehyde in dia-betic subjects comparedwithnormal controls.

8p tumor12 22-04-2013 44 3   Download