Results 71 to 80 of about 2,187,049 (206)

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

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

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Food Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams, O. S. Fasuhanmi, A. I. Falodun, A. O. Olugbuyi, A. A. Badejo   +6 more
wiley   +1 more source

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

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

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

Preparation and application of sweet flavorings using green tea powder via Maillard reaction

Scientific Reports
To develop a novel sweet flavor, enzymatic hydrolysate of baking green tea powder was used as the base material. The optimal enzymatic hydrolysis conditions were determined through single-factor and orthogonal experiments.
Xin Li, Erwan Zhao, Ran Chen, lili Qu, Feng Cheng, Xiaohui Qiao, Chunping Xu   +6 more
doaj   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Inhibitory effect of Maillard reaction products on growth of the aerobic marine hyperthermophilic archaeon Aeropyrum pernix

, 2019
It was found that the growth of Aeropyrum pernix was severely inhibited in a medium containing reducing sugars and tryptone due to the formation of Maillard reaction products. The rate of the Maillard browning reaction was markedly enhanced under aerobic
Lee, SB, Kim, KW
core   +1 more source

Effects of Maillard Reaction on the Flavor Characteristics of Enzymatic Hydrolysates of Panus giganteus

Shipin gongye ke-ji
To investigate the effects of the Maillard reaction on the flavor characteristics of enzymatic hydrolysates of Panus giganteus, this study used the L-cysteine tracing method combined with single-factorial and orthogonal experiments to optimize the ...
Changyong LIU, Jian ZHANG, Zhaosheng WANG, Wenliang WANG, Shasha SONG, Yansheng WANG, Furong HOU, Chengli JIA, Wenjia CUI   +8 more
doaj   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Concentration-related microwave heating processes: electromagnetic interference of Maillard reaction substrates (glucose and lysine)

, 2017
Glucose and lysine are important substrates involved in the Maillard reaction.
Jianlian Huang, Wenguo Zhou, Meng Chen, Yanfang Chen, Hao Zhang, Wei Chen, Wenhai Zhang, Daming Fan, Jianxin Zhao, Nana Zhang   +9 more
core   +1 more source