Results 81 to 90 of about 53,277 (253)

Sustainable bioethanol production combining biorefinery principles using combined raw materials from wheat undersown with clover-grass [PDF]

, 2008
To obtain the best possible net energy balance of the bioethanol production the biomass raw materials used need to be produced with limited use of non-renewable fossil fuels.
AB Bjerre, AS Schmidt, E Varga, GD McGinnis, GP Horacio, H Hauggaard-Nielsen, H Hauggaard-Nielsen, H Høgh-Jensen, H Känkänen, HB Klinke, Henrik Haugaard-Nielsen, L Olsson, M Andersen, M Galbe, MD Thorsted, Mette Hedegaard Thomsen, MH Thomsen, MP Reynolds, R Simpson, S Larsson, V Somoza   +20 more
core   +1 more source

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Food Frontiers, EarlyView.
This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp   +4 more
wiley   +1 more source

Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation [PDF]

, 2018
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy ...
González, Agustín, Leon, Alberto Edel, Martinez, Marcela Lilian, Paredes, Alejandro Javier, Ribotta, Pablo Daniel   +4 more
core   +1 more source

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, EarlyView.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +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

Dehydroalanine and Lysinoalanine in Thermolyzed Casein do not Promote Colon Cancer in the Rat [PDF]

, 2008
Thermolysis of proteins produces xenobiotic amino-acids such as the potentially toxic lysinoalanine, and the alkylating agent, dehydro¬alanine, which have been considered possible health hazards.
AIN, Bachmeier, Bartone, Bird, Cattaneo, Cheftel, Corpet, Corpet, Corpet, Corpet, Corpet, Corpet, Corpet, De Groot, Deng, Denis E. Corpet, D’Agostina, Finley, Friedman, Gerb er, Kleyn, Kumar, Lutz, Maga, Masri, Michael C. Archer, Parnaud, Pintauro, Sternberg, Struthers, Sugimura, Sylviane Taché, Vlassara, Vo, W. Robert Bruce, Wenzel, Zhang   +36 more
core   +3 more sources

Exploring the Role of Acrylamide in Food Allergy via Dendritic Cell‐Dependent Th2 Immune Responses

Food Frontiers, EarlyView.
Acrylamide may disrupt immune tolerance as a foodborne immunotoxicant, priming allergic inflammatory susceptibility through DC‐dependent Th2/Th17 polarization, TLR4/NF‐κB signaling amplification, and IL‐10 production suppression. ABSTRACT Acrylamide (AA), a prevalent food processing contaminant with recognized multi‐organ toxicity, has an unexplored ...
Xue Feng, Jiamin Chen, Zhencong Yang, Philippe Madjirebaye, Zhoujin Xu, Li Yan, Yuting Fan, Xiaoliang Shu, Xuli Wu   +8 more
wiley   +1 more source

Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Molecules, 2018
Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system ...
Pengli Liu, Xiaoming Lu, Ningyang Li, Zhenjia Zheng, Xuguang Qiao   +4 more
doaj   +1 more source

Influence of Post‐Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans

Future Postharvest and Food, EarlyView.
(1) The secondary metabolite profile of coffee beans was determined. (2) Processing affects not only the metabolite profile but also the volatile compound content. (3) Caffeine was the most abundant metabolite in all samples. (4) The fermentation‐roasting treatment improved the metabolite profile, whereas roasting, fermentation and soaking followed by ...
Stephano Tambo Tene, Venkatachalapathy Natarajan   +1 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