Results 101 to 110 of about 53,277 (253)
Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article [PDF]
BIO Web of ConferencesThe process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks.
Zulhaq Paradiman Aidil +2 more
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Changes on the Physical-Chemical Properties of Kue Delapan Jam on Various Steaming TIME [PDF]
, 2014 This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours ...
Agustini, S. (Sri)
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ChemistryOpen, EarlyView.Two distinct ionic populations coexist during triple dehydration of ammonium‐D‐fructose, arising from independent, nonintercrossing fragmentation pathways: i) low energy population, carbonyl‐protonated structure; and ii) high energy population, C2‐protonated structure, which is kinetically trapped despite thermodynamic instability.
Caterina Fraschetti +4 more
wiley +1 more source
OENO One, 2023 Liqueur d’expedition (dosage) is a final sugar addition made to sparkling wine which determines the sweetness and balance of the finished product. In the present study, the influence of dosage sugar composition on Maillard reaction-associated products ...
Hannah Charnock +2 more
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Understanding multiple pathways of the impacts of socio‐economic shocks on large carnivores
People and Nature, EarlyView.Abstract Large carnivores are ecologically, economically and socially important, but they are also among the most threatened species worldwide. These species face numerous threats, most importantly habitat transformation, prey depletion and hunting.
Ranjini Murali +17 more
wiley +1 more source
Effect of dietary polyphenols on chemical and biological activities of Maillard reaction products [PDF]
Journal of Hebei University of Science and TechnologyIn order to explore the interaction between Maillard reaction and polyphenol oxidation on browning and antioxidant capacity in food systems, based on different sugar-amino acid Maillard reaction models, the effect of apigenin, naringenin and quercetin on
Ziru YIN, Fangyuan QIN, Xue HAN
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Formation of N-Nitrosamines by the Maillard Reaction. [PDF]
, 1967 Ole G. Devik +4 more
openalex +1 more source
Polymer Composites, EarlyView.The secondary electrical signal peak during cyclic experiment observed in S‐cured NR sensors was eliminated with GA curing due to the homogeneous distribution of crosslink points in the GA‐cured NR network. ABSTRACT This study examines the piezoresistive behavior of natural rubber (NR) composites cured with sulfur (S) and glutaraldehyde (GA) and ...
Rawiporn Promsung +5 more
wiley +1 more source
Chains of Social Sustainability and the Potential of the DPSIR Framework
Systems Research and Behavioral Science, EarlyView.ABSTRACT For more than 20 years, the Driver‐Pressure‐State‐Impact‐Response (DPSIR) framework has contributed to clarifying causal chains for environmental sustainability issues. This study aims to answer the question of whether the framework can extend its usefulness to structuring social sustainability issues, to which it has not been applied so far ...
Stefan Mann
wiley +1 more source
Investigations on the emulsifying properties of egg white protein : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]
, 2018 Figures 2.2 & 2.3 were removed for copyright reasons, but Figure 2.1 remains for ease of access.Egg white proteins (EWP) have excellent foaming and gelling functional properties. However, their emulsifying properties are considered poor when compared to
Onyemachi, Amarachi Delight
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