Results 61 to 70 of about 2,187,049 (206)
A new application of PTR-MS : aroma generation through the Maillard reaction
, 2003 Proton transfer reaction mass spectrometry (PTR-MS) was applied to on-line monitoring of volatile Maillard reaction products. The formation of odorants was studied in model reactions containing reducing sugars (glucose ) and amino acids (proline), which ...
Yeretzian, Chahan +2 more
core +2 more sources
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source
Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley +1 more source
Chemistry – A European Journal, EarlyView.Two previously uncharacterized heterocyclic imines, 3‐iminooxetane and 3‐oxazoline, are generated simultaneously by irradiation of 3‐azidooxetane under matrix isolation conditions. The infrared spectra provide reference data for future gas‐phase studies and may facilitate their search in the interstellar medium.
Mika Maehara +4 more
wiley +1 more source
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 +3 more
wiley +1 more source
, 1959 This chapter discusses the Maillard reaction. Results of the many investigations into the mechanism of the Maillard reaction support one of two main theories.
G.P. Ellis, Ellis, G. P.
core +1 more source
, 2011 Bakalářská práce je zaměřena na popis Maillardovy reakce, její využití v potravinářství. Bakalářská práce obsahuje popis aminokyselin, sacharidů, bílkovin a jejich reakce.
Marxová, Žaneta
core +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Apparent ileal digestibility of Maillard reaction products in growing pigs
, 2018 Data used for the calculation of apparent digestibility values of Maillard reaction products for each experimental ...
Salazar Villanea, S.
core +1 more source
FoodsEnzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications.
Zhengsen Long +7 more
doaj +1 more source