Results 71 to 80 of about 2,075,662 (283)

Characteristics of Zein-Dextran Conjugates Prepared by Ultrasound-assisted Maillard Reaction

Shipin gongye ke-ji
Zein, the main storage protein of corn, exhibits limited applications in the food industry due to its poor solubility. To enhance the solubility of zein and improve its functional properties, ultrasound-assisted Maillard reaction was performed to prepare
Yuru ZHANG, Xiuling ZHU, Qingyuan DAI, Wenxuan HU, Anqi LIN, Zimei GU   +5 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity

浙江大学学报. 农业与生命科学版, 2013
In 2002, the discovery of acrylamide contaminant in heat processing foods got a worldwide attention because of its genetic and reproductive toxicities as well as mutagenic and carcinogenic properties. Therefore, it is necessary to find effective additive
CHENG Jun, REN Yiping, ZHANG Ying, ZHANG Yu   +3 more
doaj   +1 more source

Optimization of moisture content and application rate of hay preservative during high‐moisture alfalfa hay baling in northwestern China

Grassland Research, EarlyView.
Abstract Background Leaf shatter during low‐moisture baling and mold proliferation under high‐moisture conditions pose major challenges in alfalfa hay production. A proprietary propionic acid‐based hay preservative product, LZP, effectively inhibits microbial reproduction in high‐moisture alfalfa bales; however, its optimal moisture thresholds and ...
Zulin Yuan, Fuhou Li, Jing Li, Dongmei Xu, Samaila Usman, Xusheng Guo, Yingwen Yu   +6 more
wiley   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on Their Properties

Shipin gongye ke-ji
In this study, a composite wall material was prepared by blending whey protein isolate-D-xylose mixture and their Maillard reaction product with sodium alginate, which were then used for encapsulating proanthocyanidin to fabricate proanthocyanidin ...
Lei JING, Lele CHEN, Dexiu ZHAO, Dongmei YANG, Zijun CHU, Xiaojun YANG   +5 more
doaj   +1 more source

Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products

Czech Journal of Food Sciences, 2008
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods ...
Cristina Delgado-Andrade, José A. Rufián-Henares, Francisco J. Morales   +2 more
doaj   +1 more source

Impact of cold plasma pretreatment and hybrid infrared—hot air drying on bioactive compounds, antioxidant activity, colorimetric attributes, and texture of red beet

JSFA reports, EarlyView.
Abstract Background Drying is essential for food preservation, yet conventional methods often compromise product quality. This study investigated the effects of cold plasma pretreatment time (0, 15, and 30 s) and an intermittent infrared‐hot air hybrid dryer (300, 600, and 900 W; pulse ratios 1 and 2) on the functional and quality attributes of dried ...
Farhoud Manafi, Saeed Dadashi, Jalal Dehghannya, Rasoul Niknam   +3 more
wiley   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

The Maillard Reaction in Food: An Introduction

, 2018
In modern societies, most of the food being consumed has been processed. This introduction to the Maillard Reaction in Food provides information's about the main reactions that are occurring during the backing and cooking of food products. The processing
Faulds, Craig, Craig B. Faulds, Bertrand, Emmanuel, El Boustany, Patricia, Berdagué, Jean-Louis, Emmanuel Bertrand, Jean-Louis Berdagué, Patricia El Boustany   +7 more
core   +1 more source