Latest Maillard reaction Stories

Eating Cooked Meat Increases Odds Of Developing Alzheimer's Disease
2014-02-25 12:34:38

[ Watch the Video: Could Cooked Meat Make You Lose Your Mind? ] Brett Smith for redOrbit.com - Your Universe Online New research from scientists based in the United States and Italy has found that chemicals produced during the cooking of meat may increase the risk for developing Alzheimer’s disease, according to a report in the Proceedings of the National Academy of Sciences. The study team said reducing exposure to these chemicals, called advanced glycation end (AGE) products, can...

2011-02-03 07:56:54

Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee's much touted antioxidant benefits, tracing valuable compounds to the roasting process. Lead author Yazheng Liu and co-author Prof. David Kitts found that the prevailing antioxidants present in dark roasted coffee brew extracts result from the green beans being browned under high temperatures. Their findings will appear in a forthcoming issue of Food Research...

2009-05-08 10:32:52

Bread makers in France are no longer producing a proper crust on their baguettes, says an American college professor and expert on French bread. Steven Kaplan of New York's Cornell University says after spending a lifetime studying and eating French bread he has witnessed the slow death of the crust, The Times of London reported Friday. This is a significant and catastrophic trend, Kaplan told The Times. The crust is what stands between France and the Armageddon of soft, mushy, repugnant...

2007-09-15 03:00:53

By Bengmark, Stig ABSTRACT. Background: High levels of glycated and lipoxidated proteins and peptides in the body are repeatedly associated with chronic diseases. These molecules are strongly associated with activation of a specific receptor called RAGE and a long-lasting exaggerated level of inflammation in the body. Methods: PubMed reports over 5000 papers plus > 13,500 articles about the related HbA^sub 1c^, most of them published in the past 5 years. Most of the available abstracts...

2007-07-10 03:32:29

By Zhang, Yu Zhang, Ying The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm. Acrylamide, an acknowledged potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians, has been found in various heat processing foods. Many original contributions reported their findings on the formation mechanism and possible reduction methods of acrylamide. The aim of this review article is to...

2005-08-31 17:54:54

Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products. Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer...

Word of the Day
  • Good cheer; viands.
  • To revel; to feast.
The word 'bellycheer' may come from 'belle cheer', "good cheer".