Results 61 to 70 of about 53,277 (253)
Synthesis, Chemistry and Applications of 5-Hydroxymethyl-furfural And Its Derivatives [PDF]
, 2001 The prospect of exciting research activity in the chemistry of furfural derived compounds such as 5-hydroxymethylfurfural (HMF), 2,5-furandicarbaldehyde and 2,5-furan-dicarboxylic acid prompted the writing of this article.
Lewkowski, Jarosław
core +1 more source
Animal Research and One Health, EarlyView.The graphical abstract shows the principal results of this study. Eight major aroma‐contributing compounds (nonanal, octanal, dimethyl tetrasulfide, hexanal, 1‐octen‐3‐ol, (E)‐2‐nonenal, heptanal, and (E,E)‐2,4‐decadienal) were identified by electronic nose and GC‐O‐MS analysis, and their content increased with age.
Yanke Wang +6 more
wiley +1 more source
Learning stable and predictive structures in kinetic systems: Benefits of a causal approach [PDF]
, 2019 Learning kinetic systems from data is one of the core challenges in many fields. Identifying stable models is essential for the generalization capabilities of data-driven inference. We introduce a computationally efficient framework, called CausalKinetiX,
Bauer, Stefan +2 more
core +2 more sources
Chemistry &Biodiversity, EarlyView.This study presents a scalable strategy for producing Priestia megaterium α‐amylase (PmAmy) via fed‐batch fermentation, optimizing the biomass/IPTG ratio to enhance yield. With an activity of 67.7 U mL−1 at 22.3 g L−1 biomass, PmAmy demonstrated 99% efficiency in dough fermentation, highlighting its industrial potential as a sustainable baking enzyme .
Atacan Erdem +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 +5 more
doaj +1 more source
Journal of Future Foods, 2023 The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas ...
Wenjia Cui +4 more
doaj +1 more source
Changes in the volatile profile of skim milk powder prepared under different processing conditions and the impact on the volatile flavor profile of model white chocolate [PDF]
, 2018 The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ...
Fagan, Colette +5 more
core +1 more source
The Depositional Record, EarlyView.We present the first documentation of whitings in the Red Sea, observed in a lagoonal environment. These events are linked to cascading offshore dense waters that liberate trapped sea floor nutrients, triggering algal blooms and elevating alkalinity, which is buffered by direct CaCO3 precipitation—contributing to the accumulation of aragonite mud in ...
Manuel Ariza‐Fuentes +8 more
wiley +1 more source
INHIBITION DE L’OXYDATION DE L’HUILE DE TOURNESOL PRODUITE EN ALGERIE PAR LES PRODUITS DE MAILLARD
Revue Nature et Technologie, 2022 Depuis sa mise en évidence, la réaction de Maillard a été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur, favoriser la formation de ...
Samira MEZIANI +5 more
doaj +6 more sources
Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland [PDF]
, 2020 Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity.
Groth, Sabrina +4 more
core +1 more source