Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography–mass spectrometry

“…Compared to the control, the combined treatments of maltose with Lys were obviously effective in promoting release of new volatile profiles containing aldehydes (6,33,79,88), phenols (19,32,50,54,85), furans (13,26,58), pyrazines (15,40,41,42,44,45,56, 60, 62, 67), alcohols (23), pyridine (5,30,49), alkene (17,36), pyrimidine (21), ketones (34,48,66,71,76,84), amine (39, 53, 61, 86, 87), pyrrole (46, 47, 69), imidazole (68), ethers (80) and others (37, 51, 59, 70, 72, 75, 77, 78, and 83). However, maltose-, Lys-and combined-treatment led to a decreased or not significantly (P > 0.05) increased effect on certain volatiles such as aldehydes (1,7,18,20,31,55, 64 and 74), phenols (35,73), furans (9, 57), pyrazines (10, 43), alcohols (8,12), and amines (82).…”

Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

“…3). During storage at elevated temperatures, Maillard reactions occur, and the resulting products act as antioxidants and increase the stability of lipids (Frankel, 2005;Giroux et al, 2010). Furthermore, at high temperatures or in the presence of metal, CDs are readily broken into smaller compounds such as aldehydes, ketones, acids, esters, and alcohols (Choe & Min, 2006).…”

“…At the time of submitting this work, only a few studies have looked at the addition of antioxidants to minimize oxidative reactions in dairy products (Giroux, Houde, & Britten, 2010;Jacobsen, Let, Nielsen, & Meyer, 2008;Jacobsen, Let, Sørensen, et al, 2008;Let, Jacobsen, & Meyer, 2004).…”

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

“…To understand the antioxidant activity of this complex reaction, simple model systems comprising amino acids and sugar or proteins and sugar have been extensively studied (Benjakul et al. , 2005; Giroux et al. , 2010; Hwang et al.…”

“…It not only encompasses one reaction pathway but a whole network of various reactions. To understand the antioxidant activity of this complex reaction, simple model systems comprising amino acids and sugar or proteins and sugar have been extensively studied (Benjakul et al, 2005;Giroux et al, 2010;Hwang et al, 2011). The results have shown that MRPs derived from the fructose-amino acid model system showed higher biological activities than glucose-amino acid model system.…”