Results 81 to 90 of about 55,145 (275)

Evolution of Complex Maillard Chemical Reactions, Resolved in Time

Scientific Reports, 2017
In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry.
Daniel Hemmler, Chloé Roullier-Gall, James W. Marshall, Michael Rychlik, Andrew J. Taylor, Philippe Schmitt-Kopplin   +5 more
doaj   +1 more source

Policy Spandrels: How Design Decisions Can Open Up Spaces for Unintended Policy Change

European Policy Analysis, EarlyView.
ABSTRACT This article introduces the concept of policy spandrels to make sense of public policies producing second‐order effects that are unintentional from the perspective of policy design and yet are fraught with consequences. By analogy with architectural spandrels—leftover spaces that can be used for unforeseen purposes—policy change can be enabled
Martino Maggetti
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

Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert

Food Bioengineering, EarlyView.
ABSTRACT This study aimed to develop a clean‐label 3D‐printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar ...
Anucha Pramuan, Phennapha Saokham, Chanawat Nitatwichit, Yardfon Tanongkankit, Saranyapak Chamnan, Suthathip Wongpansua, Jaturapatr Varith   +6 more
wiley   +1 more source

Protein modification and maintenance systems as biomarkers of ageing [PDF]

, 2015
Changes in the abundance and post-translational modification of proteins and accumulation of some covalently modified proteins have been proposed to represent hallmarks of biological ageing.
Friguet, Bertrand, Gonos, Efstathios S, Libert, Claude, Petropoulos, Isabelle, Santos, Alexander Navarrete, Simm, Andreas, Vanhooren, Valerie, Voutetakis, Konstantinos   +7 more
core   +3 more sources

Lueyang Black‐Boned Chicken and Black Bean Soup Promoting the Acute Healing of Skin Wounds, Accompanying Special Flavor Substances

Food Chemistry International, EarlyView.
ABSTRACT Animal protein and plant protein make the protein supplement more comprehensive and further optimize the nutritional structure of the national diet. In this study, a “dual protein” Lueyang black‐boned chicken and black bean soup (FS) was prepared.
Mengya Zhao, Zining Luo, Pengyan Tong, Yining Jia, Xin Yang, Jing Liu, Fangyu Long   +6 more
wiley   +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

Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland [PDF]

, 2020
Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity.
Groth, Sabrina, Halagarda, Michał, Pedan, Vasilisa, Popek, Stanisław, Rohn, Sascha   +4 more
core   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, EarlyView.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

INHIBITION DE L’OXYDATION DE L’HUILE DE TOURNESOL PRODUITE EN ALGERIE PAR LES PRODUITS DE MAILLARD

Revue Nature et Technologie, 2022
Depuis sa mise en évidence, la réaction de Maillard a été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur, favoriser la formation de ...
Samira MEZIANI, Noureddine MENADI, Khadidja HAOUD, Hayet MEHIDDA, Zouaoui BENATTOUCHE, Mohammed BENALI   +5 more
doaj   +4 more sources