Results 61 to 70 of about 2,075,662 (283)
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
Nonenzymatic Reaction of Glucose and Ammonia at Room Temperature : Mechanism of the Reaction [PDF]
, 1994 This study has begun when ninhydrin-reactive compound was found to be produced at room temperature as soon as glucose and dibasic ammonium phosphate solutions were mixed. The reaction seemed to be similar to Maillard reaction.
767, 菅田, 恵子
core
Antioxidative activity of oyster protein hydrolysates Maillard reaction products [PDF]
, 2020 A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs).
Charles Brennan +20 more
core +1 more source
Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
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.
core +1 more source
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +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
Future Postharvest and Food, EarlyView.Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy +5 more
wiley +1 more source
Future Postharvest and Food, EarlyView.ABSTRACT Green raisin production is limited by rapid chlorophyll degradation during drying. This study evaluated copper metallo‐complex formation to stabilize green pigmentation in Vitis vinifera cv. Thompson Seedless grapes. Pretreatments with copper sulfate (CuSO4) pentahydrate (2%–6% w/v) were applied via dipping and vacuum impregnation (2–10 min ...
Sakharam Kale +2 more
wiley +1 more source