Results 51 to 60 of about 856 (175)

Spontaneous Fermentation‐Induced Changes in Selected Ghanaian Plant‐Based Flours: Physico‐Functional and Biochemical Insights for Complementary Food Use

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Impact of spontaneous fermentation on functional, pasting, and biochemical properties of indigenous Ghanaian plant matrices. ABSTRACT This study investigated the effects of spontaneous fermentation (SF) on the physicochemical and biochemical properties of seven Ghanaian staples: maize, millet, sorghum, sweetpotato, cassava, plantain, and soybeans.
Richard Atinpoore Atuna, Fortune Akabanda, Jan Makurat, Ursula Bordewick‐Dell, Matthias Lamping, Guido Ritter, Francis Kweku Amagloh   +6 more
wiley   +1 more source

Heat‐Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo, Abdulsudi Issa‐Zacharia   +1 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

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

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

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +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

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 80-95, March 2026.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley   +1 more source

Cyanobacteria as multifunctional bioinputs for sustainable intensification, soil health enhancement, and climate resilience in rice‐based cropping systems

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract Ensuring food security goals through the provision of sustainable energy and food without compromising environmental sustainability is the current requirement amid threats from climate change, uncontrolled global population, and scarcity of natural resources.
Muhammad Shahbaz Farooq, Faiza Javed, Muhammad Uzair, Hossam S. El‐Beltagi, Usman Zulfiqar, Muhammad Ramzan Khan, Muhammad Yousuf, Muximilian Tuckner, Nazih Y. Rebouh, Mohd Asif Shah   +9 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