Results 161 to 170 of about 53,277 (253)

Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten‐Free Bean Chips

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
In this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Ali Göncü
wiley   +1 more source

Inhibitory Effects of Tenilsetam on the Maillard Reaction

, 1997
Haruka Shoda
openalex   +1 more source

Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Microwave treatment improved the comprehensive utilization of brown rice, mung beans, black beans, cowpeas, chickpeas, etc. Microwave treatment improved the cooking quality and eating quality of coarse cereals. Microwave treatment improved the fluidity of water in coarse cereals.
Hong Song, Dingyi Li, Hongyu Zhang, Lina Yang, Danshi Zhu, Hongliang Fan, Lu Han, Jinxin Li, He Liu   +8 more
wiley   +1 more source

Model studies of the maillard reaction of Arg-Lys with D-ribose

, 1995
Yousef Al‐Abed, Peter Ulrich, Afrodite Kapurniotu, Elias Lolis, Richard Bucala   +4 more
openalex   +1 more source

Preparation and characterization of water-soluble chitosan produced by Maillard reaction [PDF]

, 2006
Ying Chien Chung, Cheng Fang TSAI, Chin Fung LI   +2 more
openalex   +1 more source

Exploring the Nutritional, Rheological, and Textural Properties of Pumpkin Seed Flour‐Enriched Biscuits in Relation to Their Storage Stability

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
This study examined the combined nutritional, rheological, textural, and storage stability impacts of PSF in biscuits. It fills the gap between the nutritional benefits and functional performance of baked goods. The main objective of this study was to explore the nutritional profile, dough behavior, and physical properties, including the textural ...
Muhammad Tayyab Arshad, Nosiba S. Basher, Ali Ikram, Muhammad Ahmad, Nasir A. Ibrahim, Ammar Al‐Farga, Kodjo Théodore Gnedeka   +6 more
wiley   +1 more source

The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates [PDF]

, 2007
Admire Munanairi, Steven K. O’Banion, Ryan G. Gamble, Elizabeth Breuer, Andrew Harris, Roger K. Sandwick   +5 more
openalex   +1 more source

Acceptability of Novel Formulated Ready to Use Food for Management of Moderate Acute Malnutrition (MAM) in Children Aged 6–59 Months in Tanzania: A Facility‐Based Acceptability Trial

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
The Ready to Use Food (RUF) product developed using the locally available food ingredients is acceptable among target population. It can be further assessed for its efficacy using randomized controlled trial. ABSTRACT Malnutrition contributes to nearly half of all deaths among children below 5 years of age; it is a significant burden of suboptimal ...
Kaunara Azizi, Hope Masanja, Nangida Jeska Mchome, Germana Leyna, Ray Masumo, Deborah Esau, Vera Lugutuah Kwara, Glory Benjamin, Erick Killel, Nyabasi Makori   +9 more
wiley   +1 more source

Study on the Extent of the Maillard Reaction in Chocolate. [PDF]

J Agric Food Chem
Sundaresan T, Rao PS, Hellwig M.
europepmc   +1 more source

IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY [PDF]

, 2007
Mona A. M. Abd El-Gawad
openalex   +1 more source