Results 151 to 160 of about 55,145 (275)

Utilization of Walnut Male Flowers (Juglans regia L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin, Yajing Li, Jian Sun, Zhenxing Wang, Jinggui Nie, Kin Weng Kong, Amin Ismail, Yongyu Si, Xuechun Zhang   +8 more
wiley   +1 more source

Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang

Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.
Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
wiley   +1 more source

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

, 2014
Nicolas Decourcelle, Claire Sabourin, Thierry Aubry, Fabienne Guérard   +3 more
openalex   +2 more sources

Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction [PDF]

, 2019
Na Li, Mark R. Etzel
openalex   +1 more source

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [PDF]

, 2016
De Meulenaer, Bruno, Diah Setiowati, Arima, Martins, José, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +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, D'Alessandro, Maurizio, Galletta, Giuseppe   +2 more
core  

Water Relationships of Whey Permeate Powders

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng, Didem Sözeri Atik, Job Ubbink   +2 more
wiley   +1 more source

Transit of Radical Scavenging Activity of Milk Products Prepared by Maillard Reaction and Lactobacillus casei Strain Shirota Fermentation through the Hamster Intestine

, 2000
Takayuki Nishino, H. Shibahara-Sone, Hiroko KIKUCHI-HAYAKAWA, Fumihiko Ishikawa   +3 more
openalex   +1 more source

Odor Modification in Salmon Hydrolysates Using the Maillard Reaction [PDF]

, 2013
Christelle Kouakou, J. P. Bergé, Régis Baron, Laurent Lethuaut, Carole Prost, Mireille Cardinal   +5 more
openalex   +1 more source

Sensory Characterization of Cookies With Sugar Replacement by Sweeteners Using the Check‐All‐That‐Apply (CATA) Method

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer‐based check‐all‐that‐apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal ...
Igor Henrique Oliveira de Lima, Nathália Letícia Hernandez Brito, Flávia Aparecida Reitz Cardoso, Renata Hernandez Barros Fuchs   +3 more
wiley   +1 more source