Results 51 to 60 of about 1,566 (209)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
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Study of the catalytic activity of multilayer graphene (MLG), molybdenum oxide (MoO₂), and manganese ferrite (MnFe₂O₄) on the melanoidin removal by ozonation process [PDF]
, 2022 Melanoidin is a compound produced by food industries and distilleries, which has negative impacts on the water environment due to the high content of dissolved organic carbon and dark color.
Luz, Mario Sergio da +4 more
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Communications in Science and TechnologyMelanoidin 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 +5 more
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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 +4 more
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The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
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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 +2 more
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Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
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FT-MIR Spectra of Fructose and Glutamine-Based Edible Polymer
مجلة بغداد للعلومThe 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
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Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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Modelling of Malt Mixture for the Production of Wort with Increased Biological Value
Beverages, 2022 Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime.
Vesela Shopska +5 more
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