Results 41 to 50 of about 896 (178)

Utilizing melanoidin consuming microalgae for electricity generation and wastewater treatment via photosynthetic microbial fuel cell [PDF]

Acta Scientiarum Polonorum. Formatio Circumiectus
Aim of the study: In our investigation, we used freshwater microalgae Chlorella sp. BF01 to degrade the melanoidin in the palm oil mill effluent, and generate electricity in the photosynthetic microbial fuel cell (PMFC).
Pimprapa Chaijak, Nopparit Changkit , Alisa Kongthong   +2 more
doaj   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Recent Trends in Metabolomics by NMR Spectroscopy

Angewandte Chemie, Volume 138, Issue 24, 8 June 2026.
AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco, Gaia Meoni, Veronica Ghini, Alessia Vignoli, Leonardo Tenori, Paola Turano, Claudio Luchinat   +6 more
wiley   +2 more sources

Enhanced Degradation of Melanoidin and Caramel in Biomethanated Distillery Spentwash by Microorganisms Isolated from Mangroves [PDF]

Iranica Journal of Energy and Environment, 2010
Four microorganisms isolated from samples of mangrove areas were found to be promising and significantly decolorized spent wash. Incidentally, they showed higher phenol degradation and COD reductionas well. The individual colorants imparting the color to
Nagaraj Naik, K.S. Jagadeesh, M.N. Noolvi   +2 more
doaj  

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Melanoidin degradation and electric energy production from palm oil waste using immobilized laccase-producing bacteria

Communications in Science and Technology
Melanoidin is a high molecular weight pigment that is problematic in agricultural wastewaters like palm oil mill effluent (POME). This study presents a novel approach combining a laccase-producing bacterial consortium primarily Lactiplantibacillus ...
Wasan Palasai, Kronsirinut Rothjanawan, Alisa Kongthong, Rachchanon Yodrach, Junjira Thipraksa, Pimprapa Chaijak   +5 more
doaj   +1 more source

Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota

Microorganisms, 2022
Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment.
Sumudu Rajakaruna, Sergio Pérez-Burillo, Denise Lynette Kramer, José Ángel Rufián-Henares, Oleg Paliy   +4 more
doaj   +1 more source

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Onur Ozdemir, Hasene Keskin‐Cavdar, Suleyman Polat, Mustafa Umit Unal   +3 more
wiley   +1 more source

Hydrothermal Humification of Biomass for Circular Carbon Management in Sustainable Agro‐Ecosystems

Advanced Science, Volume 13, Issue 41, 22 July 2026.
This article provides a comprehensive overview of biomass hydrothermal humification for building sustainable agro‐ecosystems. It examines the chemical transformation mechanisms and the functional benefits of the produced humic acids in soil remediation.
Ziyun Liu, Zonglu Yao, Yuanhui Zhang, Huiyan Zhang, Lixin Zhao   +4 more
wiley   +1 more source

FT-MIR Spectra of Fructose and Glutamine-Based Edible Polymer

مجلة بغداد للعلوم
The Maillard mechanism frequently gives numerous varieties of food a distinctive flavor and visually appealing hue. The Maillard reaction (MR) is additionally referred to as the non-enzymatic glycosylation, and MR contain a variety of chemical compounds,
Ghassan Faisal Mohsin
doaj   +1 more source