Results 71 to 80 of about 1,566 (209)
Journal of Food Safety, Volume 46, Issue 5, October 2026.UV‐C‐based treatments, alone or combined with UV‐B and heat, reduced vegetative cells of Clostridium sporogenes in honey while preserving physicochemical and rheological quality. However, endospores showed limited inactivation due to their high resistance, highlighting the need for complementary strategies to improve honey microbiological safety ...
Maria Cecília Evangelista Vasconcelos Schiassi +8 more
wiley +1 more source
CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF PRUNES
Journal of Food Quality, 2010 ABSTRACT Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created ...
Madrau, M. A. +4 more
openaire +1 more source
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 +3 more
wiley +1 more source
Characterization of food melanoidin.
Journal of the Japanese Society of Starch Science, 1991 Melanoidin is a colored substance which is generally found in food system. Its formation mechanism has been mostly studied by model systems which consist of reducing sugar and amino acid. The author proposes a few methods to characterize melanoidin in food system.
openaire +2 more sources
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 +1 more
wiley +1 more source
, 2018 Currently, most MRI probes available for clinical use contain gadolinium, which is a high-risk paramagnetic metal that can cause severe side effects (e.g., nephrogenic systemic fibrosis).
Moon-Sun Jang (1670077) +3 more
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Food Science &Nutrition, Volume 14, Issue 9, September 2026.Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães +9 more
wiley +1 more source
Fractional Composition of Melanoidin Pigment
Melanoidin complex formed as a result of interaction between protein amino acids and sugars consists not only of high-molecular compounds, but its important colored part is relatively low-molecular.
Tserodze, Nana +6 more
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, 2019 A novel mesoporous magnetic nanosorbent developed from macadamia nut shell residues was applied as an adsorbent for the removal of dissolved organic carbon (DOC) associated with melanoidin and its fractions in a batch system.
Aravinthan, Vasantha +1 more
core +1 more source
Effect of pH on melanoidin extraction from post methanated distillery effluent (PMDE) and its decolourization by potential bacterial consortium [PDF]
, 2020 Melanodins are amino-carbonyl complex, predominantly present in sugarcane molasses based distillery wastewater as major source of colourant. The indiscriminate discharge of post methanated distillery effluent (PMDE) from distilleries is a major source of
Sangeeta Yadav, Ram Chandra
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