Publications by authors named "Isabelle Bauwens"
Article Synopsis
- Amadori rearrangement products, like DFG (1-deoxy-1-fructosylglycine), are effective flavor precursors, with this study focusing on optimizing their formation from glycine and glucose.
- The study found that lower water activity during a solid-state reaction (around 0.22-0.33) at 50 °C for 16 hours increased DFG yield, while higher water activity in liquid slowed down conversions.
- A two-step vacuum drying and heating method was developed, achieving over 40% conversion from glucose to DFG, suggesting that similar processes could be tailored for other carbohydrate and amino acid combinations to enhance flavor development.
The formation of acrylamide was investigated in model systems based on asparagine and glucose under low moisture Maillard reaction conditions as a function of reaction temperature, time, physical state, water activity, and glass transition temperature. Equimolar amorphous glucose/asparagine systems with different water activities were prepared by freeze drying and were shown to quickly move to the rubbery state already at room temperature and a water activity of above 0.15.
View Article and Find Full Text PDFThe formation of acrylamide in crystalline model systems based on asparagine and reducing sugars was investigated under low-moisture reaction conditions. The acrylamide amounts were correlated with physical changes occurring during the reaction. Molecular mobility of the precursors turned out to be a critical parameter in solid systems, which is linked to the melting behavior and the release of crystallization water of the reaction sample.
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