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001-es BibID:	BIBFORM111393
Első szerző:	Törős Gréta (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök)
Cím:	To What Extent Can Maillard Reaction Products Influence the Probiotic and Harmful Bacteria? / Gréta Törős, Ferenc Peles, Hassan El-Ramady, József Prokisch
Dátum:	2023
ISSN:	0302-6701 2357-0369
Megjegyzések:	MAILLARD reactions (MRs) is a non-enzymatic browning process, which helps to produce flavor and aroma, and different compounds with different health effects in the food and feed. The reaction is between reducing carbohydrates (reducing sugars) and amino compounds and it can be classified into three stages (initial, intermediate, and final). Depending on the reaction and storage conditions, activity and complexity of reactants used tools for environment control, and applied biotechnological applications, both beneficial and toxic MRPs can be produced. This review aims to analyze the activities and mechanisms of components forming by the Maillard reaction and the most common bioactive Maillard reaction products (MRPs) with prebiotic, antifungal, and antibacterial activity. Moreover, the study of the possible formation of toxic chemicals and having a look at the elimination ways of this potential problem was also an important goal in this review. The main aim of this review is to address the benefits of Maillard reaction products, which have been identified in previous studies to have antimicrobial and prebiotic effects, for the treatment of human pathogens. The present study will help to understand the positive and negative sides of Maillard reaction.
Tárgyszavak:	Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Melanoidin Gut health Amadori products Antimicrobials Prebiotics
Megjelenés:	Egyptian Journal of Soil Science. - "Accepted by Publisher" 63 : 2 (2023), p. 178-185. -
További szerzők:	Peles Ferenc (1979-) (mikrobiológia, élelmiszer-mikrobiológia, minőségügy) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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