Results 71 to 80 of about 1,510 (207)

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Onur Ozdemir, Hasene Keskin‐Cavdar, Suleyman Polat, Mustafa Umit Unal   +3 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, Uridia, Rusudan, Dolidze, Liparit, Karkashadze, Nino, Tsiskarishvili, Rusudan, Bolkvadze, Nona, Tatiashvili, Leila   +6 more
core   +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

Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Although ricebased snacks are popular, they are primarily composed of refined starch and often lack dietary fiber and bioactive compounds. Barley is rich in these compounds; however, its incorporation into rice‐based products often results in undesirable changes in physicochemical and sensory properties. Therefore, this study aimed to evaluate
Il Sook Choi, Eun Jung Kwak
wiley   +1 more source

Effects of Coffee Decaffeination on Beverage Bioactives, Antioxidant Activity, and Lipid Metabolism in Hyperlipidemic Rats

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT The aim of this study was to evaluate the effect of chemical decaffeination on two coffee species (Coffea arabica and Coffea canephora) in terms of the chemical composition of filtered coffee beverages and their influence on lipid profile and oxidative stress in rats with diet‐induced hyperlipidemia. Rats (n = 30) were divided into six groups:
Adriene Ribeiro Lima, Jeniffer Ferreira de Miranda, Juliana Mesquita Freire, Paula Kujbida, Sheila Andrade Abrahão, Eulália Mendes, José Avelino Alves Andrade da Silva, Fernanda Borges de Araújo Paula, Stella Maris da Silveira Duarte, Rosemary Gualberto Fonseca Alvarenga Pereira, Susana Casal   +10 more
wiley   +1 more source

Combined fenton oxidation and chemical coagulation for the treatment of melanoidin/phenolic acid mixtures and sugar juice [PDF]

, 2017
The use of SO2 via the sulfitation process for the production of plantation white sugar is discouraged in many countries because of the health risks surrounding the consumption of contaminated sugar containing residual sulfur.
Doherty, William O.S., John P. Bartley, William O. S. Doherty, John P. Bartley (2949366), Danny M. T. Nguyen, Danny M. T. Nguyen (3705502), William O. S. Doherty (1657744), Nguyen, Danny M.T., Bartley, John P.   +8 more
core   +2 more sources

Ohmic Heating Application on Pork Burger Processing

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT This study evaluates ohmic heating (OH) at varying electric field strengths (OH10: 5 V/cm, OH12.5: 6.3 V/cm, OH15: 7.5 V/cm) compared to conventional grilling (CONV) in pork burger processing, focusing on microbial inactivation, physicochemical and rheological properties, and in vitro bioactivity.
Celso F. Balthazar, Jonas T. Guimaraes, Rodrigo N. Cavalcanti, Andrea G. Mascarenhas, Thais R. C. Pereira, Renata S. L. Raices, Monica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, Sergio B. Mano, Eliane T. Mársico   +10 more
wiley   +1 more source

Hydrothermal Humification of Biomass for Circular Carbon Management in Sustainable Agro‐Ecosystems

Advanced Science, Volume 13, Issue 41, 22 July 2026.
This article provides a comprehensive overview of biomass hydrothermal humification for building sustainable agro‐ecosystems. It examines the chemical transformation mechanisms and the functional benefits of the produced humic acids in soil remediation.
Ziyun Liu, Zonglu Yao, Yuanhui Zhang, Huiyan Zhang, Lixin Zhao   +4 more
wiley   +1 more source

Enhanced bioelectricity recovery and melanoidin degradation in CO2- capturing microbial fuel cells via biochar-immobilized whole-cell biocatalysts

Communications in Science and Technology
Melanoidin-rich wastewater from agro-industrial processes, particularly palm oil mill effluent, poses significant environmental problem owing to its recalcitrant nature and high organic load.
Junjira Thipraksa, Thanapon Yooyen, Phachirarat Sola, Wasan Palasai, Pimprapa Chaijak   +4 more
doaj   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, Volume 8, Issue 7, July 2026.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source