Results 91 to 100 of about 6,486 (239)
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
core +1 more source
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
Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı
, 2021 In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire +1 more source
, 2013 Antimicrobial activities of aminoreductone (AR), a product formed in the initial stages of the Maillard reaction, were investigated using eight clinical isolates of antibiotic-susceptible/resistant pathogenic bacteria: four Pseudomonas aeruginosa, one ...
Sarter, Samira +6 more
core +1 more source
Optimization of cultural conditions for anaerobically treated distillery effluent bioremediation by an isolate Pseudomonas putida SAG45 [PDF]
, 2009 The present study deals with the decolourisation and detoxification of distillery effluent by an isolate SAG45. Soil samples were collected from the affected disposal sites of distillery effluent treatment plant.
Rani, Anita, Saharan, Baljeet Singh
core +2 more sources
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
Sulfate Reduction in Sediments Produces High Levels of Chromophoric Dissolved Organic Matter [PDF]
, 2017 Sulfate reduction plays an important role in altering dissolved organic matter (DOM) in estuarine and coastal sediments, although its role in the production of optically active chromophoric DOM (CDOM) and a subset of fluorescent DOM (FDOM) has not been ...
Gonsior, Michael +4 more
core +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
TWO HUNDRED FACTORS OF MELANOIDINE MAKING REACTIONS
Современная наука и инновации, 2022 Melanoidins proceeds readily when heated with sucrose to 100 amino acids 0C or higher. It is observed in the heat-treated products, both animal and vegetable origin.
Eduard Ervandovich Khachaturian +2 more
doaj
Foods, 2020 Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product ...
Amaia Iriondo-DeHond +7 more
doaj +1 more source