957 research outputs found
The study of Maillard reaction
No full textDiplomová práce se zabývá studiem Maillardovy reakce se zaměřením na antioxidační
vlastnosti vznikající během reakcí s rutinem jako antioxidantem. Teoretická část práce se
věnuje popisu jednotlivých fází Maillardovy reakce, stručnému popisu vstupujících látek,
metod měření antioxidačních vlastností, ovlivnění pH prostředí a použitých metod pro měření
vzniklých produktů. V experimentální části byly analyzovány vzorky glukózy, lysinu a rutinu
v roztocích o pH 3, 7 a 10. Dále u těchto vzorků byly stanoveny antioxidační vlastnosti, popsána
tvorba meziproduktů a konečných produktů Maillardovy reakce při použití metody UV-Vis.The thesis is aimed at studying Maillard´s reaction focusing on the determination of
antioxidant properties arising during reactions using rutin as an antioxidant. The theoretical part
of the work is devoted to describing the different phases of Maillard´s reaction, a brief
description of the input substances, the antioxidant properties used during the experimental
work, the influence of pH and the methods used to measure the resulting products. In the
experimental part, glucose, lysine and rutin samples were analyzed in solutions at pH 3, 7 and
10. Furthermore, antioxidant properties were established in these samples, the formation of
intermediates and end products of the Maillard reaction was described using the UV-Vis
method.Fakulta chemicko-technologickáStudentka seznámila členy zkušební komise s obsahem své diplomové práce, poté byla seznámena s posudky vedoucího a oponenta diplomové práce. Studentka odpověděla na otázky oponenta diplomové práce a členů zkušební komise.Dokončená práce s úspěšnou obhajobo
CHANTS DE NOEL / les Chanteurs de Saint-Eustache dir. R.P. Emile MARTIN
No full textTitre uniforme : [O sacrum convivium. Voix (4)]Comprend : IL EST NE LE DIVIN ENFANT / arrang. E. MARTIN - O MAGNUM MYSTERIUM / VICTORIA - NOEL DES BERGERS ET DES MAGES / P. MAILLARD-VERGER - ENTRE LE BOEUF ET L'ANE GRIS / arrang. de GEVAERTBnF-Partenariats, Collection sonore - BelieveContient une table des matière
The maillard reaction reconsidered: Cooking and eating for health
No full textCooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer\u27s. Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk. The book is divided into three parts. Part I describes the Maillard reaction in layman\u27s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy
Quantitation of key odorants in arginine/cysteine-glucose Maillard reactions
No full textUnlike many other named reactions in organic chemistry, the Maillard reaction is not a clearly defined single pathway. Instead, it is one of the most complex processes in food chemistry. Maillard reactions studied in the literature over the last fifty years have focused either on simple model systems or complex culinary processes. The next step in our understanding of Maillard reactions is to bridge the gap between these simple and complex systems. By adding more than one amino acid to a model system, we aim to better understand the different mechanisms for which certain aroma compounds are formed.
In this study, L-arginine and L-cysteine were selected as the two amino acids in the thermal reaction with glucose. Found most abundantly in turkey and chicken, arginine is a basic, polar amino acid that has not been well studied in terms of its generation of volatile compounds from the Maillard reaction. In contrast, L-cysteine, an amino acid found in meat and poultry, has been studied in detail. Using different reaction conditions, the key odorants from several arginine-cysteine/glucose model studies were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Attention was given to the extraction procedure used for the isolation of the aroma compounds. The methodology of Likens-Nickerson extraction, better known as steam distillation extraction (SDE), has often been used in the literature to isolate the aroma compounds from Maillard reactions. A comparison of several data sets will show that solvent assisted flavor evaporation (SAFE) is a more preferred method for the isolation and recovery of a wide range of key odorants. This is evident in the quantitation of hydrophilic, mercapto acids, including 2-mercaptopropionic acid and 3-mercaptopropionic acid. The physico-chemical properties (log10Pow) and the mechanisms of formation will be discussed for both compounds.
Finally, the mechanisms of formation for additional key odorants identified by GC-MS and GC-O will be proposed. A strategy to prove these mechanisms and ideas for supplementary reactions will be briefly discussed.M.S.Includes bibliographical reference
The Maillard Reaction Reconsidered: Cooking and Eating for Health
No full textCooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer’s.
Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk.
The book is divided into three parts. Part I describes the Maillard reaction in layman’s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy.https://repository.lsu.edu/facultybooks/1121/thumbnail.jp
The stability of alpha-tocopherol in whole-wheat flour and corn meal during heating
No full textIncludes bibliographical references
Identification of damaged proteins in human serum using modified Ehrlich's reagent to target protein-bound pyrroles
No full textPeer reviewe
The Wild Skepticism of Chantal Maillard
No full textEl principal objetivo de este artículo
es ahondar en la obra inclasificable de la poeta y
pensadora Chantal Maillard, obra que no encaja
con una escuela o tradición determinada, no pertenece
a un grupo de pensamiento ni puede asignársele
desde fuera la adhesión a un autor o a una
corriente filosófica pero que, sin embargo, tiene el
sello del escepticismo filosófico: inclinación por
la paradoja, negación de las doctrinas positivas,
desintegración de las imágenes y juicios que la
mente articula o tendencia irrevocable al silencio.
Hemos querido, además, analizar sus poemas
desde esta clave hermenéutica dado que la palabra
poética de Maillard se articula como pensamiento
en torno a sus propias posibilidades y límites de
representación. Para ello, nos hemos servido de
algunos motivos recurrentes en su obra (suspensión
del juicio, anulación del yo, mutismo, límites
del lenguaje, etc.) que permiten referirse a su pensamiento
como escepticismo salvaje.The main goal of this work is to delve
into the work of the poet and thinker Chantal
Maillard—a work that does not fit into a particular
school or tradition, does not belong to a group
of thought nor can it be assigned from outside to
point out to an author or a philosophical current
but which, nevertheless, has the mark of philosophical
scepticism: the paradox, the denial of positive
doctrines, the disintegration of images and
judgements that the mind articulates or the irrevocable
tendency towards silence. We also wanted
to analyze her poems from this hermeneutic
framework since Maillard’s poetic word adjusts
itself as a bridge between her thought’s own possibilities
and the limits of representation. Tellingly,
we have used some leitmotivs in her work
(withholding of assent, self-extinction, silence,
limits of language, etc.) that allow us to refer to
her thought as wild skepticism
Preparation and improvement of dry jujube flavor through Maillard reaction
No full textJujube (Ziziphus jujube Mill.), also known as Chinese dates, have been consumed as a traditional food for thousands of years. Apart from its abundant nutritional ingredients and well-known functional effects, jujube also contributes to the unique flavor in human’s cuisines. Drying fresh jujube fruits could reduce water activity and elongate the shelf life for further use and storage, so most Chinese jujubes are consumed in the dried form. Besides, drying would concentrate flavor precursors within jujube fruits and potentially generate more aroma compounds. Maillard reaction is considered to happen during this thermal treatment and plays an important role in producing aromas with baking and roasting characters of dry jujube. In this thesis, we centered on the correlations between non-volatile flavor precursors and Maillard-type volatile compounds, and controlled the production of desirable flavors while unraveling the underlying chemical mechanisms inherent in reaction cascades.
Firstly, we determined the content of protein and free amino acids within the dry jujube fruits. Given that the limited amount of protein quantified, we chose to utilize flavourzyme to hydrolyze it to release more oligopeptides and free amino acids as the potential flavor precursors in Maillard reaction. In terms of the results of GC-MS, Maillard-type volatiles obtained with enzyme treatment showed significant difference to the untreated group, such as pyrazines and furaneol. The formation of furans, pyrrolizines and azepines were more influenced by thermal reaction than enzymatic hydrolysis. In which due to the abundance of pyrrolizines and azepines formed, we considered proline as an important flavor precursor for dry jujube. In addition, asparagine and proline were found as major amino acids of the dry jujube sample, both before and after enzyme treatment in free amino acid analysis, which suggested their promising potential to produce N-containing aroma heterocyclics in Maillard reaction, such as pyrazines, pyrrolizines and azepines.
Secondly, in order to further investigate the contribution of major amino acids to dry jujube flavor, we utilized model reactions as the primary methodology approach and compare the concentration of Maillard-type volatile compounds between jujube aqueous extracts and the model reaction of asparagine, proline with glucose. Concentration of pyrazines, furans and furaneol formed in the model reaction was equivalent to that of dry jujube, but pyrrolizines and azepines derived from proline were displayed as the predominant group of compounds among overall volatile products.
Moreover, to explore the gap between the formation of proline-specific compounds and other Maillard-type volatiles, we developed a series of model reactions involving asparagine, aspartic acid, proline with glucose to investigate the influence of deamidation, and further promote the generation of pyrazines by introducing lysine to the reaction system. Quantitative results of model reaction products demonstrated that pyrazines were not significantly increased in under deamidation while proline-specific compounds had a rapid enhancement at the same time. With excellent ability to form pyrazines, lysine did help to increase the formation of pyrazines, but still far fewer than pyrrolizines and azepines. It was assumed that proline would preferentially react with α-dicarbonyl compounds in Maillard reaction cascades with lower activation energies.
Lastly, to exploit the potential of asparagine as the flavor precursor for dry jujube, we studied amadori rearrangement products of asparagine with glucose (Asn-Glc-ARP) through its formation, characterization and stability. With the study on the effect of reaction temperature, pH values and reaction time, the ideal reaction condition for accumulation of Asn-Glc-ARP was determined at 100 ℃ for 40 min under pH 7. Asparagine was prone to degrade from Asn-Glc-ARP in alkaline pH values within lower temperature range while in acidic environment with high temperatures, deamidation of Asn-Glc-ARP to Asp-Glc-ARP (amadori rearrangement products of aspartic acid with glucose) displayed as the dominant pathway. The structure of Asn-Glc-ARP was proposed as 1-deoxy-1-L-asparagino-D-fructose after separation and purification. Also, the content of Asn-Glc-ARP within dry jujube fruit was quantitated at 8.1 ± 0.5 mg/g.Ph.D.Includes bibliographical reference
"Enoncer le droit, représenter le droit"
No full textInternational audienceNotre société vit un paradoxe. Alors que sous la pression d'une demande sociale exponentielle consacrée par l'inflation législative et réglementaire autant que par la contractualisation des rapports individuels, le droit devient omniprésent au point d'investir des domaines jusque-là réservés à l'intimité de la vie privée, il semble, à mesure que son champ s'étend, perdre en force et en puissance. Le formalisme juridique subit de plein fouet cette évolution qui le transforme en manie bureaucratique alors qu'il constituait le support rituel essentiel à l'accomplissement de l'acte juridique. La sacralité du droit s'efface au profit d'une lettre toujours plus précise, surtout plus technique, qui le rend plus sec, plus hermétique et le prive en définitive de sa symbolique. La dimension ontologique du droit s'estompe derrière la méticuleuse organisation des droits subjectifs. L'histoire du droit révèle pourtant la force des représentations et le rôle essentiel qu'elles jouent dans la construction d'un ordre juridique 2. Elles permettent à l'origine de le concevoir, de le soutenir ensuite en le donnant à voir, en l'explicitant. Le droit produit des images, inspire et utilise des images. Si les textes à caractère normatif-loi, jugement, acte notarié ou contractuel, règlement administratif ou doctrine-en constituent la partie la plus apparente et attirent prioritairement l'attention des chercheurs, notre patrimoine juridique se compose aussi d'un ensemble de gestes, de paroles, d'objets ou de figures qui, lui aussi, se transmet au fil du temps. Moins immédiatement lisibles, ces éléments visibles, qui relèvent du sensible et s'enracinent aisément dans les consciences individuelles et collectives, traduisent aussi les pratiques et la pensée juridiques. Non seulement le droit lui-même dans ses procédures, dans sa gestuelle, dans ses symboles, produit des images et des représentations dont le juriste est familier mais il fait lui-même l'objet d'une représentation profane, dans les arts, dans l'architecture, dans la littérature, dans le théâtre ou le cinéma… C'est dans la richesse et la diversité de tout ce qui constitue ce « discours figuré » 3 que les chercheurs peuvent dorénavant puiser pour enrichir la connaissance juridique
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