Results 141 to 150 of about 53,277 (253)
Inhibition of browning in foodstuffs [PDF]
, 1969 Addition of water-soluble sulfur-containing compounds, thio compounds or potential thio compounds, to a mixture of carbohydrates, and either proteins, peptides, or amino acids can retard or completely eliminate the browning process. Determining factor is
Rosenthal, N. A.
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The effects of aminoguanidine on 3-deoxyglucosone in the maillard reaction.
, 1989 Munetada Oimomi +5 more
openalex +2 more sources
Chemistry &Biodiversity, Volume 22, Issue 10, October 2025.Endophytic fungi of P. auritum were evaluated for their ability to produce inhibitors of formation of advanced glycation end products (AGEs). Neopestalotiopsis sp. H2 and Diaporthe sp. H5 extracts were the most active. So, we performed their chemical profiling by untargeted and phenolics‐targeted metabolomic approaches to identify the potential ...
Lory Sthephany Rochín‐Hernández +3 more
wiley +1 more source
New approaches to the exploration: planet Mars and bacterial life
, 2011 Planet Mars past environmental conditions were similar to the early Earth, but nowadays they are similar to those of a very cold desert, irradiated by intense solar UV light. However, some terrestrial lifeform showed the capability to adapt to very harsh
Bertoloni, Giulio +2 more
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Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase [PDF]
, 2002 Marieke E. Bruins +3 more
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eFood, Volume 6, Issue 5, October 2025.The current investigation mainly focused on the improvement of oil yield and quality through conventional oven and microwave roasting. The assessment has been based on various quality traits, including bioactive components, physicochemical properties, and antioxidant activities.
Ahmed Marhri +10 more
wiley +1 more source
EFFECT OF CARAMELIZATION AND MAILLARD REACTION PRODUCTS ON PEROXIDASE ACTIVITY
, 1994 A. Pitotti +2 more
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Food Safety and Health, Volume 3, Issue 4, Page 680-692, October 2025.Fortification of wheat buns with galgal (Citrus pseudolimon) peel powder Improved dietary fiber, TPC, antioxidant activity, and texture, while reducing water activity. Acceptable sensory quality up to 5% incorporation highlights its use as a clean‐label functional ingredient in bakery applications.
Kalpana +2 more
wiley +1 more source
Antimutagenic Effect of Maillard Reaction Products Prepared from Glucose and Tryptophan
, 1992 Gow‐Chin Yen, Jen-Dan Lii
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