Results 111 to 120 of about 2,187,049 (206)
Journal of Vinyl and Additive Technology, EarlyView.A fully bio‐based coating was developed using Chitosan, Citric acid, and Curcumin. Citric acid acts simultaneously as a green solvent and non‐toxic crosslinker. Dry Heat Treatment enhances water resistance and thermal stability, creating an active packaging system with dual antioxidant and antimicrobial properties to extend food shelf‐life.
Miriam Cappello +9 more
wiley +1 more source
Food Science of Animal ProductsSalt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body.
Xixi Cai +6 more
doaj +1 more source
The Origins of Allergy: An Outside‐In, Bioenergetic Hypothesis
Allergy, EarlyView.ABSTRACT Allergic disease has risen too rapidly for inherited susceptibility to explain it, and the risk variants so far reported lie in the epithelial barrier and in type‐2 immunity. We propose a five‐layer model in which epithelial barrier and bioenergetic dysfunction may precede and promote type‐2 immune deviation rather than arise solely as its ...
Peter K. Smith +9 more
wiley +1 more source
Glycation of Protein : Primarily on the Maillard Reaction
, 2004 The Maillard reaction is a complex and poorly understood series of reactions between reducing sugars and the primary amino groups of proteins. The resulting advanced glycation end-products (AGEs) and active oxygen species are thought to contribute to the
堀川, 博朗
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Coloration Technology, EarlyView.Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz +2 more
wiley +1 more source
, 2015 The pH value, intermediate (A294nm), browning intensity (A420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction ...
Zhonghe, WANG +4 more
core +1 more source
Journal of Diabetes Investigation, EarlyView.ABSTRACT Glycated albumin (GA), the product of nonenzymatic glycation of serum albumin, reflects the mean glucose levels over the preceding approximately 2 weeks, bridging the gap between daily self‐monitoring of blood glucose and the roughly 3‐month window covered by glycated hemoglobin (HbA1c) measurement.
Masakazu Aihara, Naoto Kubota
wiley +1 more source
Inhibition of Maillard reaction
, 2019 Bakalářská práce se věnuje problematice Maillardových rekací a způsobů, jak je inhibovat. V experimentální části se zabývá inhibicí pomocí polyfenolických látek obsažených v petrželi. Jako měřící metoda byla vybrána UV-Vis spektrofotometrie.
Štumrová, Eliška
core +1 more source
Plant Biology, EarlyView.Common bean genotypes differ in their iron acquisition through distinct Strategy I responses and root exudation patterns. Abstract Iron (Fe) deficiency in food crops, particularly on calcareous soils, limits productivity and human nutrition. This study investigated two common bean (Phaseolus vulgaris) genotypes, Guaymí (high Fe‐accumulating, HI) and ...
F. X. Rucamumihigo +4 more
wiley +1 more source
Preparation and characterization of water-soluble chitosan produced by Maillard reaction.
, 2012 [[abstract]]"The objective of this research was to improve the solubility of chitosan by Maillard reaction with 1% chitosan and 2% reducing sugar (glucose or glucosamine) dissolved in 0.2 M acetic acid, which was adjusted to pH 6.0, and incubated at ...
蔡政芳;Tsai, Cheng-Fang
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