Results 41 to 50 of about 2,075,662 (283)

Kinetic modelling of the Maillard reaction between proteins and sugars [PDF]

, 2002
Keywords: Maillard reaction, sugar isomerisation, kinetics, multiresponse modelling, brown colour formation, lysine damage, mutagenicity, casein, monosaccharides, disaccharides, aldoses, ketosesThe aim of this thesis was to determine the kinetics of the ...
Brands, C.M.J.
core  

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 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
core  

Acidogenic fermentation of pretreated food waste under psychrophilic conditions for volatile fatty acids production

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, Guneet Kaur, Satinder K. Brar, Patrik Lennartsson, Amir Mahboubi   +4 more
wiley   +1 more source

Thermophilic anaerobic treatment and biogas generation from wastewater produced in an advanced biorefinery process

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, Germán Buitrón   +1 more
wiley   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +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

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
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