Results 51 to 60 of about 1,510 (207)

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

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, Simone Lipinski, Jana Raupbach   +2 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

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

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
wiley   +1 more source

Citric Acid‐Crosslinked Chitosan Coatings Incorporating Curcumin for Enhancement of Antioxidant and Antimicrobial Properties

Journal of Vinyl and Additive Technology, EarlyView.
A fully bio‐based coating was developed using Chitosan, Citric acid, and Curcumin. Citric acid acts simultaneously as a green solvent and non‐toxic crosslinker. Dry Heat Treatment enhances water resistance and thermal stability, creating an active packaging system with dual antioxidant and antimicrobial properties to extend food shelf‐life.
Miriam Cappello, Cheherazade Trouki, Niccoletta Barbani, Maria J. Lopez, Ana J. Toribio‐Gallardo, Caterina Cristallini, Neetu Malik, Damiano Rossi, Maurizia Seggiani, Patrizia Cinelli   +9 more
wiley   +1 more source

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 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

Biodegradable Contrast Agents for Photoacoustic Imaging

Applied Sciences, 2018
Over the past twenty years, photoacoustics—also called optoacoustics—have been widely investigated and, in particular, extensively applied in biomedical imaging as an emerging modality.
Su Woong Yoo, Doyoung Jung, Jung-Joon Min, Hyungwoo Kim, Changho Lee   +4 more
doaj   +1 more source

Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Raw materials: Natural wall materials. Extraction: Pomegranate in ethanol (80%), 1:10 ratio, 2 days, 4°C, Phenolic extract preparation. Encapsulation: Two‐Stage Lyophilization (Orange Peel), Stage 1: Mix extract + orange peel (4:1); −40°C, 24 h, Stage 2: Re‐mix (3:1); −40°C, 24 h, 7:1, Single‐stage lyophilization (Commercial Pectin), Mix extract ...
Marwa Ezz El‐Din Ibrahim, Randah M. Alqurashi   +1 more
wiley   +1 more source

A NEW REPORT ON USING A LACCASE PRODUCING YEAST FOR MELANOIDIN DEGRADATION AND ELECTRICITY GENERATION BY MICROBIAL FUEL CELL

, 2022
Palm oil milled effluent (POME) is one of the most environmental concerned industrial wastewater owing to its complex structure. Melanoidin is a highly stable content in POME that caused the dark color. In this study, the Galactomyces sp. rich consortium
Pimprapa, Chaijak, Purimprach, Sinkan, Patcharida, Wetchapan   +2 more
core   +1 more source