Zobrazeno 1 - 10
of 13
pro vyhledávání: '"J. M. Ames"'
Autor:
J. M. AMES
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S66-S69 (2009)
When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the fo
Externí odkaz:
https://doaj.org/article/11cea9b798db4ab0bdda36b6f60d1cda
Publikováno v:
Proceedings of the Nutrition Society. 69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97fcfda8daf8caf7003d5dafa00488f1
https://doi.org/10.1017/s0029665109992370
https://doi.org/10.1017/s0029665109992370
Publikováno v:
Die Nahrung. 45(5)
Tubers of eleven cultivars of potato were baked and the flavour compounds from the flesh were isolated by headspace adsorption onto Tenax and analysed by gas chromatography-mass spectrometry (GC-MS). Lipid degradation and the Maillard reaction were t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c8e3961b41cfc82418a5166b99c945e
https://pubmed.ncbi.nlm.nih.gov/11715342
https://pubmed.ncbi.nlm.nih.gov/11715342
Publikováno v:
Advances in experimental medicine and biology. 488
When attempting to quantify the volatile components of a food isolated by dynamic headspace trapping onto an adsorbent, the analyst has to select the most appropriate compounds to use as standards and at which stage of the analysis to add them. Facto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::006d2b6f467f1da79aab6f6373da095b
https://pubmed.ncbi.nlm.nih.gov/11548152
https://pubmed.ncbi.nlm.nih.gov/11548152
Publikováno v:
Electrophoresis. 22(8)
The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a3a7b3a22abd24eef910deab9c7c604f
https://pubmed.ncbi.nlm.nih.gov/11386664
https://pubmed.ncbi.nlm.nih.gov/11386664
Publikováno v:
Journal of agricultural and food chemistry. 48(12)
Aqueous sugar (glucose or xylose)-lysine model systems were heated at 80 degrees C for 6 h with the pH maintained at a predetermined value (3, 4, or 5). Selected compounds were isolated by combinations of solvent extraction and semipreparative HPLC,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9c4a931d0d8df37459edfb106b8cb780
https://pubmed.ncbi.nlm.nih.gov/11312797
https://pubmed.ncbi.nlm.nih.gov/11312797
Publikováno v:
The British journal of nutrition. 82(6)
The Maillard reaction produces coloured, macromolecular materials (melanoidins) in a variety of foods, on heating. Significant quantities may enter the human gut on a daily basis, but there is little information on their metabolism in the human colon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0647191cbd511ae9e3bcc3721c17a062
https://pubmed.ncbi.nlm.nih.gov/10690164
https://pubmed.ncbi.nlm.nih.gov/10690164
Publikováno v:
Electrophoresis. 20(15-16)
Capillary electrophoresis (CE) offers the analyst a number of key advantages for the analysis of the components of foods. CE offers better resolution than, say, high-performance liquid chromatography (HPLC), and is more adept at the simultaneous sepa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fdc6fe496642ca7c146ff2ba2a414ca7
https://pubmed.ncbi.nlm.nih.gov/10596823
https://pubmed.ncbi.nlm.nih.gov/10596823
Autor:
D. J. S. Hinton, J. M. Ames
Publikováno v:
Amino Acids; Jun2006, Vol. 30 Issue 4, p425-434, 10p