Results 61 to 70 of about 818 (159)
Modeling Color and Chemical Changes in Pork Loin During Controlled Roasting: Browning in Focus
Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.Controlled roasting of pork loin revealed how crust formation and color evolution depend on temperature and moisture. Predictive models accurately captured browning, lipid oxidation, and Maillard reaction, offering insights for optimizing roasting conditions and improving product quality in meat processing.
Mariane Wolf +5 more
wiley +1 more source
Environment International, 2020 Thermal hydrolysis pretreatment (THP) has been considered as an advanced approach to enhance the performance of anaerobic digestion treating municipal sludge.
Dian Zhang +4 more
doaj +1 more source
International Journal of Food Science, Volume 2026, Issue 1, 2026.Chili peppers (Capsicum annuum L.), valued for their flavor‐enhancing properties, are rich in fiber, essential oils, vitamins, and bioactive compounds and exhibit strong antioxidant activity. Due to their high moisture, fresh chilies are dried using conventional methods to preserve quality; however, microwave drying has emerged as an alternative method
Natoavina T. Faliarizao +3 more
wiley +1 more source
Molecules, 2020 The Maillard reaction intermediates and related phytochemicals in garlic (Allium sativum L.), which was heated for various lengths of time, using X-band (9 GHz) electron paramagnetic resonance (EPR) and high performance liquid chromatography (HPLC) were ...
Kouichi Nakagawa +3 more
doaj +1 more source
Sugars in the Nondialyzable Melanoidin
Journal of the agricultural chemical society of Japan, 1972 アンモニアカラメルの一製造条件に従って,グルコースとアンモニアから調製した非透析性メラノイジンおよび,それをさらにDEAE-セルロースカラムによって分画したメラノイジン(F2, F3, F4, F5およびF6)中に存在する糖類について,各種検討を行なった. 1)該メラノイジンの酸加水分解物をAmberlite IR-120 (H+型)処理,ついで活性炭処理してえた画分Aについて, PPCおよびGLCによって検討を行なった.その結果,この画分の大部分は糖類であり,グルコース,フラクトース,アラビノースのほかに,痕跡量の4種の未知物質の存在が認められた.
Hironobu TSUCHIDA, Masahiko KOMOTO
openaire +2 more sources
International Journal of Food Science, Volume 2026, Issue 1, 2026.Obesity is a major global health concern closely associated with metabolic disorders, particularly dyslipidemia. Lifestyle interventions such as dietary modification and physical activity can improve lipid regulation. However, the combined effects of coffee intake and exercise on lipid level remain unclear.
Yusni Yusni +4 more
wiley +1 more source
Antioxidants, 2019 Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological ...
Joanna Oracz, Dorota Zyzelewicz
doaj +1 more source
Journal of Functional Foods, 2020 The black vinegar “kurozu” has an anti-obesity potential, but its active principle is unknown. Here, we isolate and characterize a novel oligoglucan-melanoidin complex, designated kurozu melanoidin (KZM), that suppresses adipogenesis in vitro. KZM was isolated by organic solvent extraction, followed by size-exclusion chromatography.
Eriko Suzuki +3 more
openaire +2 more sources
Journal of Degraded and Mining Lands ManagementThis study investigated the application of a microbial fuel cell (MFC) system integrated with freshwater microalgae Chlorella sp. TSU-FF67for wastewater treatment, electricity generation, and bio-oil production. The MFC with Chlorella sp.
Alisa Kongthong, Pimprapa Chaijak
doaj +1 more source
Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins
Medical Sciences ForumMelanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed.
João Siopa +3 more
doaj +1 more source