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- ALjahdali, Nesreen; Carbonero, Franck
- Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 474-487
- Maillard reaction products; Western diets; acrylamides; advanced glycation end products; amino acids; carcinogenicity; digestible protein; fermentation; flavor; gastrointestinal system; heat; heterocyclic amines; humans; hydroxymethylfurfural; intestinal absorption; intestinal microorganisms; metabolites; moieties; molecular weight; odors; processed foods; sugars; texture
- ... The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of incre ...
- Rodhouse, Lindsey; Carbonero, Franck
- Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 462-473
- Lactobacillus; antimicrobial properties; beers; brewing; brewing industry; carbon dioxide; diacetyl; fermentation; flavor; food waste; high-throughput nucleotide sequencing; hops; ingredients; lactic acid bacteria; nutrients; odors; oxygen; pH; pathogens; quality control; raw materials; spoilage; spoilage microorganisms; texture; yeasts
- ... The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spo ...