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Huang J, Zhao N, Wang L, He H, Song Z, Wang X. Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying. Food Res Int 2024; 192:114749. [PMID: 39147554 DOI: 10.1016/j.foodres.2024.114749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
This research aims to assess the effect of amino acids as lipid antioxidants in reducing the formation of volatile aldehydes in frying oil. Methionine, histidine, and glycine at concentrations of 2.5, 5, and 10 mM were added to high oleic sunflower oil (HOSO) to investigate their effects on the distribution and formation of saturated, monounsaturated, and polyunsaturated volatile aldehydes. The results showed that the proportion of saturated volatile aldehydes was greater than that of unsaturated ones; Methionine exhibited the best inhibitory effect, after 12 h of frying, 10 mM methionine reduced the content of saturated volatile aldehydes by 24.21 %, monounsaturated by 52.4 %, and polyunsaturated by 54.73 % compared to the control. Methionine's sulfur-containing side chain was also proven to have strong antioxidant activity. Combined with the results of this study, this can also provide insights for using amino acids as lipid antioxidants.
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Affiliation(s)
- Jianhua Huang
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nanyu Zhao
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lijun Wang
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hongying He
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhihua Song
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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2
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Nooshkam M, Varidi M. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems. VITAMINS AND HORMONES 2024; 125:367-399. [PMID: 38997170 DOI: 10.1016/bs.vh.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2024]
Abstract
Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Lee JH, Kim TK, Park SY, Kang MC, Cha JY, Lim MC, Choi YS. Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae. Food Sci Anim Resour 2023; 43:428-440. [PMID: 37181217 PMCID: PMC10172815 DOI: 10.5851/kosfa.2023.e4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/29/2022] [Accepted: 01/11/2023] [Indexed: 02/04/2023] Open
Abstract
Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Sun-Young Park
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Lim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
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Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3087-3098. [PMID: 32083310 DOI: 10.1002/jsfa.10341] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/17/2020] [Accepted: 02/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60-80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shuai Ge
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Youjin Yi
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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7
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Lamp A, Kaltschmitt M, Lüdtke O. Protein recovery from bioethanol stillage by liquid hot water treatment. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104624] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Nooshkam M, Varidi M, Bashash M. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem 2019; 275:644-660. [DOI: 10.1016/j.foodchem.2018.09.083] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/10/2018] [Accepted: 09/12/2018] [Indexed: 12/26/2022]
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Xu Cao
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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10
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Kröncke N, Böschen V, Woyzichovski J, Demtröder S, Benning R. Comparison of suitable drying processes for mealworms (Tenebrio molitor). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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Xu T, Yang R, Hua X, Zhao W, Tong Y, Zhang W. Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13959] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tao Xu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanjun Tong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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12
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Rękas A, Wroniak M. Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
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13
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Bright D, Stewart GG, Patino H. A Novel Assay for Antioxidant Potential of Specialty Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0133] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Graham G. Stewart
- International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh EH14 4AS, Scotland, UK
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14
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Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems. NPJ Sci Food 2018; 2:2. [PMID: 31304252 PMCID: PMC6550160 DOI: 10.1038/s41538-017-0010-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 12/02/2017] [Accepted: 12/12/2017] [Indexed: 11/09/2022] Open
Abstract
This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous d-glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted as observed from higher depletion of reactants and higher amount of MR products (MRPs). A significantly higher amount of pyrazines was generated after ultrasonic processing, particularly in the sunflower and olive oil systems. These promotions were attributed to a well-mixing effect and a localised high temperature and pressure environment generated by the high-intensity ultrasound. However, upon 1 h of ultrasonic processing at 80 °C, a significant increase of oxidation was observed with high peroxide and p-anisidine values in the post-processed oils; meanwhile, the amount of unsaturated fatty acids decreased as well. As a result, some off-flavours were also detected in the post-processed oils, which affected the overall flavour profile of the MR systems. Ultrasound generates more flavour species in oil-in-water mixtures containing sugar and amino acid than heating, but meanwhile degrades oils. Weibiao Zhou at National University of Singapore and collaborators in China studied the effect of high-intensity ultrasonic processing on model food systems with sugar and amino acid in mixtures of water and different oils. The researchers found that high-intensity ultrasound can speed up the Maillard reaction, a chemical reaction that yields various flavour compounds from amino acids and reducing sugars, because it can induce a temporary condition of high temperature and high pressure and promote the mixing between water and oil. On the other hand, ultrasound is responsible for increased oxidation of unsaturated oils, leading to off-flavours and loss of nutrients. These results may help improve ultrasound-assisted food processing techniques.
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15
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Li P, Gasmalla MAA, Zhang W, Liu J, Bing R, Yang R. Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.031] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Jeon YH, Son YJ, Kim SH, Yun EY, Kang HJ, Hwang IK. Physicochemical properties and oxidative stabilities of mealworm ( Tenebrio molitor) oils under different roasting conditions. Food Sci Biotechnol 2016; 25:105-110. [PMID: 30263243 DOI: 10.1007/s10068-016-0015-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 10/19/2015] [Accepted: 10/20/2015] [Indexed: 11/30/2022] Open
Abstract
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.
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Affiliation(s)
- Yu-Ho Jeon
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Yang-Ju Son
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Soo-Hee Kim
- Department of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 Korea
| | - Eun-Young Yun
- Department of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875 Korea
| | - Hee-Jin Kang
- 4Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058 Korea
| | - In-Kyeong Hwang
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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17
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Assessment of the Hazelnuts Roasting Process by Pressure Differential Scanning Calorimetry and MID-FT-IR Spectroscopy. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0133-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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19
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Yu X, Zhao M, Liu F, Zeng S, Hu J. Antioxidants in volatile Maillard reaction products: Identification and interaction. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Raitio R, Orlien V, Skibsted LH. Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste. Food Chem 2012; 132:1324-1332. [DOI: 10.1016/j.foodchem.2011.11.112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 11/08/2011] [Accepted: 11/28/2011] [Indexed: 10/14/2022]
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21
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Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions. Food Chem 2011; 128:371-9. [DOI: 10.1016/j.foodchem.2011.03.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2010] [Revised: 02/07/2011] [Accepted: 03/08/2011] [Indexed: 11/23/2022]
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22
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Durmaz G, Gökmen V. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chem 2011; 128:410-4. [PMID: 25212149 DOI: 10.1016/j.foodchem.2011.03.044] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2010] [Revised: 01/17/2011] [Accepted: 03/08/2011] [Indexed: 11/25/2022]
Abstract
The effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180°C for 0-40min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and β-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting.
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Affiliation(s)
- Gökhan Durmaz
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Vural Gökmen
- Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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23
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Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1711-x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1656-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Mohsen SM, Fadel HHM, Bekhit MA, Edris AE, Ahmed MYS. Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01978.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Kim H, Choe E. Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.05.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Zhao B, Hall CA. Antioxidant Activity of Raisin Extracts in Bulk Oil, Oil in Water Emulsion, and Sunflower Butter Model Systems. J AM OIL CHEM SOC 2007. [DOI: 10.1007/s11746-007-1151-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Calligaris S, Manzocco L, Nicoli MC. Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.056] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Fenaille F, Parisod V, Visani P, Populaire S, Tabet JC, Guy PA. Modifications of milk constituents during processing: A preliminary benchmarking study. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.003] [Citation(s) in RCA: 112] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Calligaris S, Manzocco L, Conte L, Nicoli M. Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09896.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Calligaris S, Sovrano S, Manzocco L, Nicoli MC. Influence of crystallization on the oxidative stability of extra virgin olive oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:529-35. [PMID: 16417316 DOI: 10.1021/jf051808b] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aim of this study was to evaluate the influence of the extra virgin olive oil (EVOO) physical state on the kinetics of oxidative reactions. To this purpose, EVOO was stored at increasing temperatures from 3 to 60 degrees C and the oxidation was followed by measuring both primary and secondary oxidation products. Results highlighted that crystallization plays an important role in determining EVOO stability. Below the melting point, the oxidation rate was found to be higher than that expected on the basis of the Arrhenius equation. The observed deviation from the Arrhenius equation was attributed to the physicochemical changes occurring as a consequence of phase transitions. In particular, the increase in unsaturated triacylglycerol concentration and the decrease of polyphenol content in the liquid phase surrounding fat crystals were indicated as the main factors causing the deviation. By taking into account these changes it was possible to describe the temperature dependence of the oxidation rate in the entire range of temperatures considered. This model appears to be promising in the challenge to find mathematical models able to predict the stability and, hence, the shelf life of lipid-containing foods.
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Affiliation(s)
- Sonia Calligaris
- Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy.
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Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8365-71. [PMID: 16218689 DOI: 10.1021/jf050761r] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
omega-3 Fatty acids have numerous health benefits, but their addition to foods is limited by oxidative rancidity. Spray-drying tuna oil-in-water emulsion droplets with a coating of lecithin and chitosan multilayer system could produce emulsion droplet interfacial membranes that are cationic and thick, both factors that can help control lipid oxidation. Physicochemical and oxidative stability of the spray-dried emulsions were determined as a function of storage temperature and relative humidity (RH). The combination of ethylenediaminetetraacetic acid (EDTA) and mixed tocopherols was able to increase the oxidative stability of dried emulsions. Lipid oxidation was more rapid during storage at low relative humidity (11% and 33% compared to 52% RH). At high moisture, physical modifications in the sample were observed, including reduced dispersibility and formation of brown pigments. Sugar crystallization or Maillard products produced at the higher humidities may have inhibited oxidation. Overall, spray-dried tuna oil-in-water emulsions stabilized by lecithin-chitosan membranes were more oxidatively stable than bulk oils and thus have excellent potential as an omega-3 fatty acid ingredient for functional foods.
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Affiliation(s)
- Utai Klinkesorn
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand, and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
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Calligaris S, Manzocco L, Anese M, Nicoli MC. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.10.001] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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SEVERINI CARLA, PILLI TERESADE, BAIANO ANTONIETTA, GOMES TOMMASO. AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS. J FOOD PROCESS PRES 2003. [DOI: 10.1111/j.1745-4549.2003.tb00520.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Caballero J, Afonso VG, Rubio C, Hardisson A. Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal "Gofios" from the Canary Islands. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08288.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Anese M, Calligaris S, Nicoli MC, Massini R. Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00637.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fuster MD, Mitchell AE, Ochi H, Shibamoto T. Antioxidative activities of heterocyclic compounds formed in brewed coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:5600-5603. [PMID: 11087525 DOI: 10.1021/jf000605e] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Typical volatile heterocyclic compounds found in brewed coffee extracts-pyrroles, furans, thiophenes, and thiazoles-were examined for antioxidative activity, which was determined by measuring the oxidative conversion of hexanal to hexanoic acid using gas chromatography. 2-Acetylpyrrole, 1-methylpyrrole, and pyrrole inhibited hexanal oxidation by 98, 87, and 78%, respectively, at a concentration of 500 microgram/mL over a period of 30 days. 2-Methylfuran, which inhibited hexanal oxidation by 90% at all concentrations tested (500, 200, and 100 microgram/mL) for a 30-day period, exhibited the greatest activity among furans tested. Similarly, 2-methylthiophene, which inhibited hexanal oxidation by almost 100% at a concentration of 500 microgram/mL over 30 days, exhibited the greatest activity among the thiophenes tested. In general, thiazoles were ineffective antioxidants at all concentrations tested. However, 4,5-dimethylthiazole was able to inhibit hexanal oxidation by 50% at the highest level tested (500 microgram/mL). 2-Acetylpyrrole, 2-methylfuran, and 2-methylthiophene at concentrations of 500, 200, and 100 microgram/mL and furan at a concentration of 500 microgram/mL exhibited antioxidative activities comparable to that of the synthetic antioxidant butylated hydroxytoluene at a concentration of 50 microgram/mL.
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Affiliation(s)
- M D Fuster
- Department of Environmental Toxicology, University of California, Davis, California 95616, USA
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Severini C, Gomes T, De Pilli T, Romani S, Massini R. Autoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:4635-4640. [PMID: 11052711 DOI: 10.1021/jf0000575] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the progress of lipid oxidation. Peroxide values, triglyceride oligopolymers, and oxidized triglycerides were evaluated during the storage time. Results showed that, although the MRVc atmosphere did not protect the lipid fraction of almonds as well as the vacuum condition; nevertheless, it was more protective than the control atmosphere, showing an antioxidant effect. The effect of the natural coating was a strong protection against lipid oxidation; in fact, only the unpeeled samples showed peroxide values lower than the threshold of acceptability (25 milliequiv of O(2)/kg of oil). Moreover, at the end of the storage period, Pizzuta almonds showed a greater deterioration than those of the Romana variety.
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Affiliation(s)
- C Severini
- Istituto di Produzioni e Preparazioni Alimentari, University of Foggia, Via Napoli 25, 71100 Foggia, Italy.
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Mastrocola D, Munari M. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:3555-3559. [PMID: 10956149 DOI: 10.1021/jf000278a] [Citation(s) in RCA: 65] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The progress of the Maillard reaction and the effect of Maillard reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples.
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Affiliation(s)
- D Mastrocola
- Dipartimento di Scienze degli Alimenti, Università di Udine, Italy.
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Mastrocola D, Munari M, Cioroi M, Lerici CR. Interaction between Maillard reaction products and lipid oxidation in starch-based model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2000; 80:684-690. [PMID: 29345784 DOI: 10.1002/(sici)1097-0010(20000501)80:6<684::aid-jsfa589>3.0.co;2-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/1999] [Revised: 11/08/1999] [Accepted: 12/13/1999] [Indexed: 06/07/2023]
Abstract
The effect of Maillard reaction products (MRPs) on the kinetics of lipid oxidation in intermediate-moisture model systems containing pregelatinised starch, glucose, lysine and soybean oil has been studied. The samples, either containing all components or excluding one or more of them, were heated at 100 °C for different times. Lipid oxidation and browning indices were measured and the results confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted, the rate of the Maillard reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of MRPs was also evaluated using a peroxide-scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples. © 2000 Society of Chemical Industry.
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Affiliation(s)
- Dino Mastrocola
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, I-33100 Udine, Italy
| | - Murina Munari
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, I-33100 Udine, Italy
| | - Maria Cioroi
- Department of Chemistry, The University 'Dunarea de Jos' of Galati, Domneasca Str 47, 6200 Galati, Romania
| | - Carlo R Lerici
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, I-33100 Udine, Italy
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Anese M, Nicoli M, Massini R, Lerici CR. Effects of drying processing on the Maillard reaction in pasta. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00076-9] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nicoli M, Anese M, Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 1999. [DOI: 10.1016/s0924-2244(99)00023-0] [Citation(s) in RCA: 529] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Jung M, Bock J, Back S, Lee T, Kim J. Pyrazine contents and oxidative stabilities of roasted soybean oils. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00316-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Antioxidative action of Maillard reaction volatiles: Influence of Maillard solution browning level. J AM OIL CHEM SOC 1992. [DOI: 10.1007/bf02636061] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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