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  • amino acids
  • These reactions are dependent on a few variables: the different amino acids available, the pH, the amount of water, any salts and the period of time held at a temperature. (jimseven.com)
  • Thus, in the present paper the early, intermediate, and advanced states of the Maillard reaction were studied in model systems by measuring loss of free amino acids through the decrease of fluorescence intensity with o -phtaldialdehyde (OPA), 5-Hydroximethylfurfural (HMF), furfural, glucosylisomaltol, fluorescence, and absorbance at 420 nm. (mdpi.com)
  • Alkaline conditions, concentrated solutions of carbohydrates and amino acids, and prolonged cooking times can all generate Maillard colors and aromas in moist foods. (stackexchange.com)
  • NB: milk is high in protein (amino acids) and browning of food involving this complex ingredient would most likely include Maillard reactions. (zubiaga.org)
  • aromas
  • Because the Maillard reaction is responsible for the appealing aromas of freshly cooked food as well as some of the unwelcome ingredients in processed or long-stored food, scientists began to seriously study the reaction, Rocke explained. (acs.org)
  • Food
  • A common chemical reaction often utilized by the forces of good and evil in food preparation. (everything2.com)
  • Maillard reactions also play a role in the natural changes in moist food observed to happen at room temperature when stored over years, like when you discover a jar or can of food in the back of the pantry and find that the food has turned brownish. (stackexchange.com)
  • At present, the importance of Maillard reactions in food processing is correlated with the appearance of sensorial alterations in foods: colours, flavours, and odours can be seriously compromised. (springer.com)
  • Roast
  • By way of example, here's a classic case where Jen's first roast, the green curve below, passes through the Maillard reaction stage more quickly, evidenced by the steeper rate of rise. (royalcoffee.com)
  • A second example of this principle is nicely illustrated below in a wet-hulled Sumatra, where Jen's first roast (again in green) had the fastest Maillard reaction rate. (royalcoffee.com)
  • alkaline
  • High temperature, low moisture levels (low moisture levels are mainly necessary because water boils into steam at 212 Fahrenheit (100 Celsius), whereas the Maillard reaction happens noticeably around 310 Fahrenheit (155 Celsius): by the time something is in fact browning, all the water is vaporized), and alkaline conditions all promote the Maillard reaction. (zubiaga.org)
  • effects
  • The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. (mdpi.com)
  • Effects of ultrasound intensities on a glycin-maltose model system-a means of promoting Maillard reaction. (springer.com)
  • This is the first study to demonstrate positive effects of a Maillard reaction product on eNOS activity and endothelial NO production, which is considered favourable for cardiovascular protection. (ucl.ac.uk)
  • chemistry
  • In the next of my apparent series of articles on all things coffee and chemistry I am going to tackle in a pleasant (I hope) depth these three types of reactions as they appear all the time in coffee articles. (jimseven.com)
  • foods
  • All of these are forms of non-enzymatic browning - opposed to reactions causing foods to go brown because of one of many enzyme actions, such as your apple turning brown when bitten into and left for a bit. (jimseven.com)
  • systems
  • Interestingly, despite the information in many cooking sources, many of the earliest studies of Maillard reactions were in systems varying from room temperature to slightly above body temperature, from the browning reactions that create the color of soil to internal reactions in the human body that are now thought to contribute significantly to the aging process and some diseases . (stackexchange.com)
  • water
  • Hydrolysis refers to any reaction in which water is one reactant, specifically involving salt to produce an acid or a base. (ebscohost.com)
  • coffee
  • I think there is ample evidence that, all other things being equal, shorter Maillard duration during coffee roasting is related to an increase in the perception of sweetness and acidity. (royalcoffee.com)