Evidence map›Paper›PMID 38774268›Full record

ArticleCurrent research in food science2024

Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems.

Slim Blidi, Antonio Dario Troise, Mattia Zazzaroni, Sabrina De Pascale, Sarah Cottin, Keith Sturrock, Andrea Scaloni, Alberto Fiore

Abstract read
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In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Slim BlidiSchool of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
Antonio Dario TroiseProteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy.
Mattia ZazzaroniSchool of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
Sabrina De PascaleProteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy.
Sarah CottinSchool of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
Keith SturrockSchool of Applied Sciences, Division of Psychology and Forensic Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
Andrea ScaloniProteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy.
Alberto FioreSchool of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl compounds is a concern for quality attributes of whey proteins when used as ingredients. In this paper, we outline the capacity of brewer's spent grain melanoidins in reducing the accumulation of α-dicarbonyl compounds, thus controlling the formation of dietary advanced glycation end-products in accelerated shelf life at 35 °C. Results revealed that brewer's spent grain melanoidins targeted methylglyoxal and glyoxal reactivity leading to the reduction of

Indexed as

Dairy productsGlycation compoundsMaillard reactionMelanoidinsWhey proteinsα-dicarbonyl compounds

Identifiers

PMID38774268
PMCPMC11107219

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.