Maillard colored product

Table II. Effect of creatinine concentrations on the mutagenic activity in crusts (dry matter) of fried beef. Creatine concentrations within parenthesis. Brown color as a measure of Maillard reaction products is given as absorbance at 375 nm per g dry matter...

T. Hofmann, Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose/alanine-solutions — a quantitative correlation by using the color activity concept, J. Agric. Food Chem., 1998, 46, 3912-3917. 

H. Lerche, M. Pischetsrieder, and T. Severin, Maillard reaction of D-glucose identification of a colored product with conjugated pyrrole and furanone rings, J. Agric. Food Chem., 2002, 50, 2984-2986. 

G. P. Rizzi, Chemical structure of colored Maillard reaction products, Food Rev. Intern., 1997, 13, 1-28. 

The color of crude rice bran oil is dark greenish brown to light yellow depending on the condition of the bran, extraction method, and composition of the bran. The pigments include carotene, chlorophyll, and Maillard browning products (12, 28). Oil from parboiled rice bran is generally darker in color than oil from raw rice bran. 

A Maillard-type condensation reaction is likely to occur between lactose and compounds with a primary amine group to form brown, or yellow-brown-colored products. ... 

Knerr, T. et al. Formation of a novel colored product during the Maillard reaction of D-glucose, J. Agric. 

Hofmann, T. Characterization of the chemical structure of novel colored Maillard reaction products from furan-2-carboxaldehyde and amino adds. 1. Agric. Food Chem. 46, 932 (1998)... 

This approach can also be used in other food systems for which color is an important quality parameter. For example, food containing Maillard reaction products... 

Maillard r cticm products in food are vay important not only as the fectors for flavor and color but also beneficial constituents for our health. The Maillard reacticm is the reaction between amino (e.g. amino acids, peptides and proteins) and carbonyl compounds (e.g. sugars, adds and aldehydes). Since the discovery of the Maillard reacticm, mudh res ch has been directed to reveal the v/hole sequence of this complicated reacticm 1,2). Some researchers have also been attempting to understand the biolc cal effects of these compounds including toxicity, digestibility and beneficial effects (1,3). It has been reported some Maillard reaction products have antimutagenic, antioxidant, antibiotic and anti-allergenic effects (2). 

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