Results 51 to 60 of about 818 (159)

Hydrogen fuel production from sugarcane and its byproducts – a critical review

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 1, Page 352-376, January/February 2026.
Abstract The transition to a low‐carbon economy has intensified the search for sustainable hydrogen (H2) production routes. Sugarcane and its byproducts, such as bagasse, molasses and vinasse, have emerged as promising feedstocks due to their ready availability and renewable nature. However, comprehensive evaluations of the efficiency, limitations, and
Jaqueline Calixto de Sousa, Tâmili Vitória Duarte de Souza, Elisiane Rocha Lufan Prado, Rafael Cardoso Rial   +3 more
wiley   +1 more source

UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility

Cereal Chemistry, Volume 103, Issue 1, Page 124-134, January/February 2026.
ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira, Carolina Thomaz Dos Santos D'Almeida, Thais Oliveira de Alves, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Mariana Simões Larraz Ferreira   +5 more
wiley   +1 more source

Antioxidant activity of the melanoidin fractions formed from DGlucose and D-Fructose with L-Asparagine in the Maillard reaction

Scientia Agropecuaria, 2013
Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L‑
A.P Echavarría, J. Pagán, A. Ibarz
doaj   +5 more sources

Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı

, 2021
In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire   +1 more source

The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys–Leu in Caenorhabditis elegans

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Lys–Leu MRPs heat‐treated for 2 h exhibited high antioxidant activity in vitro. A treatment with Lys–Leu MRPs extends the lifespan and health span of C. elegans by regulating ROS levels through their inherent antioxidant activity and the IIS pathway.
Yaqi Jia, Issei Yokoyama, Yusuke Komiya, Jun Nagasao, Keizo Arihara   +4 more
wiley   +1 more source

Melanoidins from Coffee and Lipid Peroxidation [PDF]

, 2015
Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may already be present in oxidized food, and they may be generated during digestion of highly oxidizable food such as meat.
openaire   +1 more source

Improving Compliance and Satisfaction With Quality Coffee Intake to Enhance Bowel Recovery After Colorectal Surgery: A Feasibility Study

Health Science Reports, Volume 9, Issue 1, January 2026.
ABSTRACT Background and Aim Coffee after digestive surgery is a simple, safe, and inexpensive prevention for post‐operative ileus (POI). Several meta‐analyses have shown that coffee consumption in the post‐operative period may enhance bowel recovery. However, uptake in clinical routine is variable, standardization challenging and compliance unknown. We
Constant Delabays, Fabian Grass, Nicolas Demartines, Dieter Hahnloser, Martin Hübner   +4 more
wiley   +1 more source

Enhancing Gluten‐Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The increasing demand for gluten‐free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whole flours of forage palm, teff, and buckwheat, as well as evaluate their performance in gluten‐free breads.
Mateus Alves Araújo, Nathalia de Andrade Neves, Irene Andressa, Tatiana Nunes Amaral, Marcio Schmiele   +4 more
wiley   +1 more source

Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation [PDF]

Zhongguo niangzao
In this study, using apple as raw material, black apple was prepared by mixed fermentation of Limosilactobacillus fermentum and Streptococcus thermophiles.
SONG Juan, KANG Sanjiang, ZHANG Haiyan, ZENG Chaozhen, YUAN Jing, MU Yuwen, GOU Lina
doaj   +1 more source

Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and ...
Diego Pádua de Almeida, Hygor Lendell Silva de Souza, Ana Luiza Dozol, Mariana Moysés Delorme, Vanessa Naciuk Castelo‐Branco, Adriene Ribeiro Lima, Alexandre Soares dos Santos, Nadia Nara Batista, Rosane Freitas Schwan, Gustavo Molina, Cintia Lacerda Ramos   +10 more
wiley   +1 more source