Results 101 to 110 of about 2,187,049 (206)

Optimization on tobacco powder extracts by Maillard reaction

, 2015
Different kinds of amino acids and saccharides were added to the concentrated tobacco extract for Maillard reaction. Based on the results of single factor tests, the optimized reaction conditions were as follows: ratio of xylose to glycine 2∶1(m∶m ...
Jingyang, YU, Xiaoming, ZHANG, Xinqin, LI, Zhaofu, TIAN, Zhangde, LONG, Zhihua, LI, Jiafeng, BAI, Jing, ZHANG, Peng, ZHANG   +8 more
core   +1 more source

Microencapsulation Properties of α-Amylase Inhibitors with Soy Protein Isolate-Arabinose Maillard Reaction Products

Shipin gongye ke-ji
To enhance the stability of α-amylase inhibitors throughout processing and application, soybean protein isolate-arabinose mixtures and their Maillard reaction products were employed as composite wall materials in conjunction with sodium alginate to ...
Lele CHEN, Mi YUAN, Xianyun ZHONG, Mengying HU, Hasmu HAMULATI, Xiaojun YANG   +5 more
doaj   +1 more source

INHIBITION DE L’OXYDATION DE L’HUILE DE TOURNESOL PRODUITE EN ALGERIE PAR LES PRODUITS DE MAILLARD

Revue Nature et Technologie, 2022
Depuis sa mise en évidence, la réaction de Maillard a été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur, favoriser la formation de ...
Samira MEZIANI, Noureddine MENADI, Khadidja HAOUD, Hayet MEHIDDA, Zouaoui BENATTOUCHE, Mohammed BENALI   +5 more
doaj  

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR

, 2016
Maillard reaction products in the food-, nutrition- and pharmaceutical related processes are of great interest in cases where the substances involved are chemically reactive or unstable.
Varotsis, Constantinos, Ioannou, Aristos
core   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Dietary impact of agri‐food by‐products on the volatile composition of Tenebrio molitor larvae

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Incorporating Tenebrio molitor larvae as ingredients in common foods is a promising strategy to encourage their consumption. To achieve this, knowing their volatile profile and the factors that may modify the profile is essential. The effect of larval feeding over volatile composition remains under‐researched, for this reason; the ...
María Lourdes Morales, José Raúl Aguilera‐Velázquez, Raquel María Callejón, Juan Bautista, Daniel Gutiérrez‐Praena, Cristina Ubeda   +5 more
wiley   +1 more source

Analysis of Carbohydrates and Glycoconjugates by Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry: An Update for 2023–2024

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley   +1 more source

Effects of sodium dihydrogen phosphate (MSP) and disodium hydrogen phosphate (DSP) on the glycation of casein (CN)

Food Chemistry: X
This study investigated the effects of phosphate addition on the Maillard reaction in glycated casein. Results showed that phosphate (especially at 100 mM) promoted the accumulation of Maillard intermediates and final products, while suppressing protein ...
Shaohong Xu, Xiaodong Hu, Yushuo Sun, Xueni Huang, Zhihao Zhou, Lanyue Han, Yangchen Zhang, Jiale Zhang, Ya Gao, Liping Wang, Dan Qin   +10 more
doaj   +1 more source

Mass Spectrometry Insights Into Post‐Translational Modifications in Extracellular Vesicles

Mass Spectrometry Reviews, EarlyView.
ABSTRACT Extracellular vesicles (EVs) are membrane‐enclosed structures secreted by virtually all living cells, serving as essential mediators of intercellular communication in both physiological and pathological processes. There is growing interest in their potential applications as biomarkers, therapeutic targets, and drug delivery systems, which ...
Dávid Virág, Krisztián Márk Karvaly, Alexandra Molnár, Mirjam Balbisi, Júlia Németh, Lilla Turiák   +5 more
wiley   +1 more source