Results 81 to 90 of about 1,566 (209)

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

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Biodegradability of DOC and DON for UV/H202 pre-treated melanoidin based wastewater

, 2008
The aim of this study was to determine if preliminary treatment of melanoidin based wastewater by an advanced oxidation process (AOP) made the associated DOC and DON more biodegradable. UV-C irradiation of H2O2 was used to create the hydroxyl radical for
Lant, Paul, Dwyer, Jason
core   +1 more source

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Decolorization and degradation products of melanoidins on ozonolysis.

Agricultural and Biological Chemistry, 1985
Nondialyzable melanoidins prepared from a glucose-glycine system were investigated as to their decolorization and degradation products on ozone treatment. Melanoidins were decolorized to degrees of 84 and 97% after ozonolysis at — 1°C for lOmin and 90min, respectively, and the mean molecular weight of melanoidins decreased from 7000 to 3000 after ...
KIM, Seon Bong, HAYASE, Fumitaka, KATO, Hiromichi   +2 more
openaire   +2 more sources

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

Inhibition of nitrosamine formation by nondialyzable melanoidins.

Agricultural and Biological Chemistry, 1987
The degradation of nitrite and the inhibition towards formation of carcinogenic nitrosamines by melanoidins, produced from the glucose-glycine system were investigated at various conditions. The degradation of nitrite was highest at pH 1.2 (29%), when the ratio of melanoidins to nitrite was 1: 3.
KATO, Hiromichi, LEE, In Eui, CHUYEN, Nguyen Van, KIM, Seon Bong, HAYASE, Fumitaka   +4 more
openaire   +2 more sources

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

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

Decolorization and Bioelectricity Generation from Palm Oil Mill Effluent by a Photosynthetic Bacterial Consortium

Caraka Tani: Journal of Sustainable Agriculture
Palm oil mill effluent (POME) is the dark brown agricultural wastewater from palm oil extraction factories. It is difficult to decolorize using conventional methods.
Pimprapa Chaijak, Alisa Kongthong
doaj   +1 more source