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You searched for subject:(The Maillard reaction). One record found.

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1. Scalone, Gustavo Luis. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.

Degree: 2016, Ghent University

The Maillard reaction is the major route for thermal generation of flavor; it is a very complex cascade of interdependent chemical reactions that has been the topic of many research papers since it was first identified by Louis Camille Maillard in 1912. The aromas in most thermally processed foods, such as bread, cereal products, roasted peanuts, and roasted coffee, are largely due to the Maillard reaction. Currently, more than 2500 different flavor compounds have been identified. Among these Maillard–type flavors, heterocyclic compounds with desirable aromas and low odor thresholds make the most significant contribution. Pyrazines are specific Maillard reaction products known to contribute to the unique roasted, nutty, meaty, earthy, popcorn-like aroma of many heated foods. The generation of pyrazines has been studied extensively in model systems between free amino acids and sugars and studied less in more complex model systems. Nevertheless, in general, food products are known to contain small amounts of free amino acids. Therefore, the main goal of the research was to study the formation of pyrazines in different Maillard model systems containing peptides, proteins, amino acids, and glucose in a variety of conditions that can be related or applied in the food industry. The generation of pyrazines and their formation mechanisms were studied in several model systems. Further, the generation of these volatiles was studied in two different baked food products. Advisors/Committee Members: De Meulenaer, Bruno, De Kimpe, Norbert.

Subjects/Keywords: Agriculture and Food Sciences; Flavor; Peptides; Baked food products; The Maillard reaction; Pyrazines

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Scalone, G. L. (2016). Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Thesis, Ghent University. Accessed November 27, 2020. http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Web. 27 Nov 2020.

Vancouver:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Internet] [Thesis]. Ghent University; 2016. [cited 2020 Nov 27]. Available from: http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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