"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
| Descriptor ID |
D015416
|
| MeSH Number(s) |
G02.607.522
|
| Concept/Terms |
Browning Reaction- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
Food Browning- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
|
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
This graph shows the total number of publications written about "Maillard Reaction" by people in this website by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 2006 | 0 | 1 | 1 |
| 2011 | 1 | 0 | 1 |
| 2015 | 0 | 2 | 2 |
| 2018 | 1 | 0 | 1 |
| 2019 | 0 | 1 | 1 |
| 2021 | 0 | 1 | 1 |
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Below are the most recent publications written about "Maillard Reaction" by people in Profiles.
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Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem. 2022 Apr 16; 374:131821.
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Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Res Int. 2019 09; 123:403-413.
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Zhang Z, Xiao H, Zhang X, Zhou P. Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction. Food Chem. 2019 Mar 15; 276:520-527.
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Davidov-Pardo G, Joye IJ, Espinal-Ruiz M, McClements DJ. Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation. J Agric Food Chem. 2015 Sep 30; 63(38):8510-8.
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Davidov-Pardo G, P?rez-Ciordia S, Mar?n-Arroyo MR, McClements DJ. Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation. J Agric Food Chem. 2015 Apr 22; 63(15):3915-23.
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Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. J Agric Food Chem. 2011 Dec 28; 59(24):13311-7.
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Gu YS, Corradini MG, McClements DJ, Desrochers J. Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition. J Agric Food Chem. 2006 Jan 25; 54(2):417-24.