Results 81 to 90 of about 2,075,662 (283)

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Maillard reaction - OD at 420 nm

, 2023
The browning intensity caused by pigment formation in the final stage of the Maillard reaction was measured spectrophotometrically at 420 nm.
Sophie Louise Reay (13288635)
core   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Inhibition of Maillard reaction

, 2019
Bakalářská práce se věnuje problematice Maillardových rekací a způsobů, jak je inhibovat. V experimentální části se zabývá inhibicí pomocí polyfenolických látek obsažených v petrželi. Jako měřící metoda byla vybrána UV-Vis spektrofotometrie.
Štumrová, Eliška
core   +1 more source

Maillard reaction in food

, 1996
Sottoprogetto 4Consiglio Nazionale delle Ricerche - Biblioteca Centrale - P.le Aldo Moro, 7, Rome / CNR - Consiglio Nazionale delle ...
Consiglio Nazionale delle Ricerche, Rome (Italy). Progetto Finalizzzato Ricerche Avanzate per Innovazioni nel Sistema Agricolo -RAISA-, Lerici, C.R., Nicoli, M.C. (eds.), Udine Univ. (Italy)   +3 more
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Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 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

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Phenylpropanoid volatile synthesis during sequential roasting of Lu’an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions

Food Chemistry: X
Sequential roasting is a unique technology for processing of Lu’an Guapian green tea. The chemical base and the mechanisms underpinning roasting-induced flavor and aroma changes are not fully understood. Here, variations in volatiles, catechins, and free
Mingjie Chen, Dongsheng Fang, Hongyu Yuan, Wei Zhang   +3 more
doaj   +1 more source

the formation of IQ type mutagens from Maillard reaction in ethanolic solution

, 2014
[[abstract]]The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1 M creatinine/0.05 M sugars/0.1 M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and ...
Wu M.C.;Ma C.Y.;Yang C.C.;Kao W.C.;Shen S.C.
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