Results 51 to 60 of about 2,187,049 (206)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng +5 more
wiley +1 more source
, 2023 International audienceAs the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard ...
This, Vo Kientza, Hervé
core
Food Science of Animal ResourcesPurpose The growing population of aging dogs has stimulated a demand for functional dietary ingredients that can support long-term health and metabolic stability.
Jun Hwang +12 more
doaj +1 more source
Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma +2 more
wiley +1 more source
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 +4 more
doaj +1 more source
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 +3 more
wiley +1 more source
Shipin gongye ke-jiA novel swim bladder glue (SBG) was prepared with reference to the traditional processing technology of E'Jiao. The changes in its physicochemical properties and Maillard reaction products during preparation were systematically analyzed, and compared ...
Yaoying HUANG +7 more
doaj +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 +5 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 +2 more
wiley +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source