Results 41 to 50 of about 2,187,049 (206)
Advanced Science, EarlyView.A linker‐locking strategy rigidifies the flexible metal–organic framework (MOF) MIL‐53‐(OH)2 via the cooperative encapsulation of ligands and structural water. This network significantly enhances the framework's aqueous stability. Crucially, rigidification suppresses enol emission to yield a single keto tautomer state with an extended lifetime ...
Amitosh Sharma +8 more
wiley +1 more source
Research progress of Maillard reaction in food under microwave heating
, 2020 As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction.
Yin-zhe, JIN +2 more
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Journal of the American Oil Chemists' Society, EarlyView.Integrated compositional profiling of ten commercial green coffee lots showed higher mean total phenolic content, DPPH radical‐scavenging activity, β‐carotene, and total phytosterols in Robusta‐labeled lots, whereas Arabica‐labeled lots showed higher mean total tocopherols and total measured fatty acids.
Muyny Chhom +2 more
wiley +1 more source
Reactants encapsulation and Maillard Reaction
, 2013 In the last decades many efforts have been addressed to the control of Maillard Reaction products in different foods with the aim to promote the formation of compounds having the desired color and flavor and to reduce the concentration of several ...
Fogliano, V., Troise, A.D.
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Maillard reaction - Fluorescence results
, 2023 The Maillard reaction can be monitored by measuring the amount of reactive primary amines. The amount of reactive free amino groups in heat-treated chitosan was measured using genipin crosslinking and fluorescence. A UV-VIS spectrophotometer (BMG LABTECH,
Sophie Louise Reay (13288635)
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Mixed‐culture fermentation generally produces volatile fatty acids (VFAs) as a mixture of C2–C6 acids. Among operational parameters, temperature has a distinct effect on the microorganisms' metabolic activity, which can shift the composition of the metabolites.
Reema Kumar +4 more
wiley +1 more source
, 2010 In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this ...
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Anaerobic digestion can be an alternative method for treating wastewater from second‐generation biorefineries while simultaneously producing biogas. However, the feasibility of the process and key operational parameters by which wastewater produced in lignocellulosic biorefineries affects reactor performance remain poorly understood.
Jairo M. Carrillo‐Osorio +1 more
wiley +1 more source
Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila +1 more
wiley +1 more source
Estudos de reações de cetonas e aldeidos modelos da reação de Maillard [PDF]
, 1996 Tese (Doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas.Estudou-se a reação entre hidroxilamina e diferentes compostos carbonílicos: butanona, diacetilmonoxima, 2,2-dimetil-3-hidroxi-propionaldeído e ainda dois
Fett, Roseane
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