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1

Mitigation of acrylamide formation in biscuits by different baking applications

100%
Kocadagli T., Gokmen V.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Revealing transformation patterns and Maillard reaction mechanisms in lysine fortified, newly developed bakery products

86%
Virag D., Forgo P., Kiss A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Impact of roasting conditions (time and temperature) on Maillard reaction indexes and antiradical capacity of carob

86%
Vasung M., Cepo D. V., Vujic L.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Mechanistic insights into furan formation in Maillard model systems

86%
Adams A., Van Lancker F., Owczarek-Fendor A., De Meulenaer B., De Kimpe N.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
5

Changes in reducing activity of reductones and phenolic acids during reactions with reactive carbonyl compounds

86%
Konecny M., Subrtova M., Cejpek K., Velisek J.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6

Model studies on the volatiles generated in model mixtures of lipid oxidation products, amino acids, and sugars

86%
Adams A., Kitryte V., Bouckaert C., Debel I., De Kimpe D.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
7

Monitoring selected quality indicators of powdered infant milk formulas

86%
Michalak J., Kuncewicz A., Gujska E.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
This work was addressed to monitor some quality indicators content in commercial powdered infant milk formulas. Furosine, furfural compounds, vitamins (B1, B2, B6, and C) were determined in starting and follow-up infant milk formulas. Contents of furosine, total and free furfural compounds, and B group vitamins were assayed by RP-HPLC with UV detection. The contents of furfural (F), free and total hydroxymethylfurfural (HMF) in the starting infant milks were lower than in the follow-up formulas, whereas free and total F contents were not detectable in the starting formulas. The content of free and total F in follow-up formulas ranged from 0.77 to 1.86 μmol/100g and from 2.70 to 7.08 μmol/100g, respectively. Free and total HMF contents in starting milks ranged from 1.22 to 1.47 μmol/100g and from 5.79 to 8.34 μmol/100g, respectively. The content of free and total HMF in follow-up milks ranged from 2.11 to 8.20 μmol/100g and from 19.86 to 84.89 μmol/100g, respectively. Similarly, the furosine content in starting infant milks (ranged from 53.47 to 57.57 mg/100g) was lower than in the follow-up infant milks (ranging from 70.94 to 96.14 mg/100g). There were higher levels of B group vitamins in the follow-up milk than in the starting infant samples. The content of vitamin C was higher in starting formulas then in the follow-up formulas. These values indicated that there was no significant difference between the results obtained and the labeled levels. These results show that the type and contents of proteins and carbohydrates in commercial powdered infant milk formulas (starting milk, follow-up milk) play an important role in the course of the Maillard reaction.
8

Investigation of acrylamide formation in vanillin-asparagine model system

72%
Hamzahoglu A., Gokmen V.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
9

Antioxidant activity of melanoidin-like polycondensation products, isolated from model reactions of amino acids, lipid oxidation-derived aldehydes and carbohydrates

72%
Kitryte V., Adams A., Venskutonis P. R., De Kimpe N.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
10

Fluorescence of Maillard reaction compounds and FAST index in breads

72%
Przygodzka M., Zielinski H., Piskula M. K.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
11
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Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions

72%
Bjergegaard C., Meinert L., Mortensen K., Moller P., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3
345-352
12

Characterization of bovine serum albumin glycated with glucose, galactose and lactose

72%
Ledesma-Osuna A. I., Ramos-Clamont G., Vazquez-Moreno L.
Acta Biochimica Polonica
|
2008
|
tom 55
|
nr 3
491-497
The non-enzymatic reaction between reducing sugars and proteins, known as glycation, has received increased attention from nutritional and medical research. In addition, there is a large interest in obtaining glycoconjugates of pure well-characterized oligosaccharides for biological research. In this study, glycation of bovine serum albumin (BSA) by d-glucose, d-galactose and d-lactose under dry-heat at 60°C for 30, 60, 120, 180 or 240 min was assessed and the glycated products studied in order to establish their biological recognition by lectins. BSA glycation was monitored using gel electrophoresis, determination of available amino groups and lectin binding assays. The BSA molecular mass increase and glycation sites were investigated by mass spectrometry and through digestion with trypsin and chymotrypsin. Depending on time and type of sugar, differences in BSA conjugation were achieved. Modified BSA revealed reduction of amino groups’ availability and slower migration through SDS/PAGE. d-Galactose was more reactive than d-glucose or d-lactose, leading to the coupling of 10, 3 and 1 sugar residues, respectively, after 120 minutes of reaction. BSA lysines (K) were the preferred modified amino acids; both K256 and K420 appeared the most available for conjugation. Only BSA-lactose showed biological recognition by specific lectins.
13

5-hydroxymethylfurfural as a quality indicator of deep-fat frying oils

72%
Goncuoglu N., Gokmen V.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
14

Advanced glycation end-products prepared in solution under high pressure contain epitopes distinct from those formed in the dry reaction at high temperature

72%
Staniszewska M., Jarosz S., Jon M., Gamian A.
Archivum Immunologiae et Therapiae Experimentalis
|
2005
|
tom 53
|
nr 1
15

Decolorization of sugar beet molasses vinasse, a high-strength distillery wastewater, by lactic acid bacteria

58%
Krzywonos M., Seruga P.
Polish Journal of Environmental Studies
|
2012
|
tom 21
|
nr 4
The color of sugar beet molasses vinasse is produced mainly by melanoidins (from Maillard reaction of sugars (carbohydrates) with proteins (amino groups)), caramels (from overheated sugars), and invert degradation products of alkaline hydrolysis. The aim of this study was to remove colorants from vinasse using lactic acid bacteria (Lactobacillus coryniformis, Lactobacillus sakei, Lactobacillus plantanim, Weisella soli, Pediococcus parvulus, and Pediococcus pentosaceus). The highest color removal was obtained with L. plantarum (44%). The highest reduction in melanoidins and invert degradation products was observed with P. parvulus (38% and 36%, respectively). The colorants underwent biotransformation. No correlation was found between color removal and COD reduction.
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