Results 31 to 40 of about 16,184 (218)

Recent Advances in Understanding the Influence of Maillard Reaction on the Allergenicity of Crustacean Allergens in Aquatic Products [PDF]

Shipin Kexue
Crustacean products are popular for its rich nutritional value, despite causing serious allergy symptoms. The presence of allergens is one of the main factors restricting the further development of the consumer market of crustacean products. The Maillard
LIU Meng, YAO Yourong, ZHANG Jianhua, LI Ying, SUN Zhaomin, ZHUO Zesheng, HUAN Fei, LIU Qingmei, LIU Guangming
doaj   +1 more source

Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix

Food Science and Human Wellness
In recent years, the allergy rate of oysters has surged, and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin (TM).
Chenchen Yu, Xinrong He, Nairu Ji, Shuai Kang, Dongxiao Li, Huilin Zhang, Yang Yang, Dong Lai, Qingmei Liu, Guangming Liu   +9 more
doaj   +1 more source

Oral Delivery Systems for Food‐Derived Bioactive Peptides: Enhancing Stability, Bioavailability, and Health Benefits

Advanced Science, EarlyView.
Advanced delivery systems—including nanoparticles, nanoemulsions, liposomes, and hydrogels—protect food‐derived bioactive peptides from gastrointestinal degradation and bitterness. These systems enable pH‐responsive release, enhance intestinal absorption, and improve therapeutic efficacy against oxidative stress, metabolic disorders, cancer, and ...
Yu Xu, Fan Li, Runan Zhao, Tao Shu, Weihong Min, Bei‐Wei Zhu   +5 more
wiley   +1 more source

Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products

Antioxidants
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and ...
Wenjing Xing, Chunmin Ma, Yang Yu, Fenglian Chen, Chunhua Yang, Na Zhang   +5 more
doaj   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Microwave‐assisted catalytic pyrolysis of textile wastes: Synergistic effects and product characteristics

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract This study examines the microwave‐assisted catalytic pyrolysis (MACP) of individual and blended textiles (cotton, polyester, nylon 6) using ZnO and a ZnO/natural zeolite catalyst. In a custom‐built microwave reactor operated at 500°C, 1 kW power, and a 15‐min residence time, textile wastes were pyrolyzed.
Peyman Alizadeh, Taylor Wright, Preksha Sharma, Xiaotao Bi   +3 more
wiley   +1 more source

Evolution of Complex Maillard Chemical Reactions, Resolved in Time

Scientific Reports, 2017
In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry.
Daniel Hemmler, Chloé Roullier-Gall, James W. Marshall, Michael Rychlik, Andrew J. Taylor, Philippe Schmitt-Kopplin   +5 more
doaj   +1 more source

Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

Food Science and Human Wellness, 2020
The objective of this work was to investigate the effects of oxidation and Maillard reaction on free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation during braised chicken processing.
Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou   +4 more
doaj   +1 more source