Results 91 to 100 of about 5,314,334 (295)

Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees [PDF]

, 2015
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane.
Baroni, María Verónica, Bertrand, Lidwina, López Froilán, Rebeca, Podio, Natalia Soledad, Pérez Rodríguez, María L., Ramirez Moreno, Esther, Sánchez Mata, María Cortes, Wunderlin, Daniel A.   +7 more
core   +1 more source

A Comparative Analysis of Maillard‐Derived α‐Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze‐Dried Dog Foods

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Thermal processing of pet foods can lead to the formation of harmful Maillard reaction products (MRPs), which may compromise nutritional quality and pose health risks to companion animals. This study compared the levels of MRPs in 41 commercial dog foods, including fresh (n = 15), kibble (n = 13), wet (n = 10), freeze‐dried (n = 2), and cold ...
Tolgahan Kocadağlı, Ciara Clarke, Vural Gökmen   +2 more
wiley   +1 more source

The Development of Maillard Reaction, and Advanced Glycation End Product (AGE)-Receptor for AGE (RAGE) Signaling Inhibitors as Novel Therapeutic Strategies for Patients with AGE-Related Diseases

Molecules, 2020
Advanced glycation end products (AGEs) are generated by nonenzymatic modifications of macromolecules (proteins, lipids, and nucleic acids) by saccharides (glucose, fructose, and pentose) via Maillard reaction.
C. Shen, Cheng-Hsun Lu, Cheng-Han Wu, Ko-Jen Li, Y. Kuo, S. Hsieh, Chia-Li Yu   +6 more
semanticscholar   +1 more source

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity

浙江大学学报. 农业与生命科学版, 2013
In 2002, the discovery of acrylamide contaminant in heat processing foods got a worldwide attention because of its genetic and reproductive toxicities as well as mutagenic and carcinogenic properties. Therefore, it is necessary to find effective additive
CHENG Jun, REN Yiping, ZHANG Ying, ZHANG Yu   +3 more
doaj   +1 more source

Chemical agents to control biofilm formation in step 1 of care—Toothpastes and mouthwashes/concepts and challenges

Periodontology 2000, EarlyView.
Abstract Maintaining optimal oral hygiene is important for overall oral care, ensuring the well‐being of teeth and their surrounding tissues. In addition, it promotes fresh breath and a pleasing smile. A key element of oral self‐care is the daily use of toothpaste during regular brushing.
Maud Joosstens, Cees Valkenburg, Fridus Van der Weijden   +2 more
wiley   +1 more source

Characteristics of Zein-Dextran Conjugates Prepared by Ultrasound-assisted Maillard Reaction

Shipin gongye ke-ji
Zein, the main storage protein of corn, exhibits limited applications in the food industry due to its poor solubility. To enhance the solubility of zein and improve its functional properties, ultrasound-assisted Maillard reaction was performed to prepare
Yuru ZHANG, Xiuling ZHU, Qingyuan DAI, Wenxuan HU, Anqi LIN, Zimei GU   +5 more
doaj   +1 more source

Stability of whey protein derived peptides upon severe protein glycation [PDF]

, 2010
Cow’s milk and dairy products are major nutrients in the human diet, especially during infancy. Though at one time whey proteins were considered as by-product of the cheese making process, nowadays, due to their wide ranging nutritional, biological, and ...
Cucu, Tatiana, De Meulenaer, Bruno, Devreese, Bart, Kerkaert, Barbara, Vandenberghe, Isabel   +4 more
core  

A CRIRES-search for H3+ emission from the hot Jupiter atmosphere of HD 209458 b

, 2016
Close-in extrasolar giant planets are expected to cool their thermospheres by producing H3+ emission in the near-infrared (NIR), but simulations predict H3+ emission intensities that differ in the resulting intensity by several orders of magnitude.
Kaeufl, Hans-Ulrich, Lenz, Lea, Reiners, Ansgar, Seifahrt, Andreas   +3 more
core   +1 more source

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]

, 2018
Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna, Kroh, Lothar W., Urbisch, Alexandra   +4 more
core   +1 more source