Results 91 to 100 of about 5,804 (216)

Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products [PDF]

, 2018
5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties.
Bouzalakou-Butel, Laura-Artemis, Fiore, Alberto, Provatidis, Pantelis, Sturrock, Keith   +3 more
core   +2 more sources

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 80-95, March 2026.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley   +1 more source

Sesame residue melanoidins: Isolation, structure, and the role of alleviating cellular oxidative damage by modulating mitochondrial function

Journal of Agriculture and Food Research
The traditional aqueous extraction of sesame oil yields abundant wet sesame residues rich in melanoidins. Melanoidins were isolated by Pronase E and ultrafiltration, in which the fraction >20 kDa (MELs) presented a higher melanoidin content of 75.52 ...
Xinyu Huang, Peipei Qi, Yaling Wang, Xiuling Li, Yuanhao Geng, Xia Wang, Caijing Han, Fengxiang Zhang   +7 more
doaj   +1 more source

Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation. [PDF]

, 2016
A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion.
Bresciani, L. (Letizia), Cid, C. (Concepción), Cid, C. (Concepción), Dall’Asta, M. (Margherita), Del-Rio, D. (Daniele), Juaniz, I. (Isabel), Ludwig, I. A. (Iziar Amaia), Mena, P. (Pedro), Peña, M.P. (María Paz) de   +8 more
core   +2 more sources

Cyanobacteria as multifunctional bioinputs for sustainable intensification, soil health enhancement, and climate resilience in rice‐based cropping systems

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract Ensuring food security goals through the provision of sustainable energy and food without compromising environmental sustainability is the current requirement amid threats from climate change, uncontrolled global population, and scarcity of natural resources.
Muhammad Shahbaz Farooq, Faiza Javed, Muhammad Uzair, Hossam S. El‐Beltagi, Usman Zulfiqar, Muhammad Ramzan Khan, Muhammad Yousuf, Muximilian Tuckner, Nazih Y. Rebouh, Mohd Asif Shah   +9 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, Heyes, Andrew, Larsen, Randolph K., Luek, Jenna L., Thompson, Kaitlyn E.   +4 more
core   +2 more sources

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, Volume 3, Issue 1, Page 140-162, March 2026.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source

Antioxidant activity in decaffeinated beverages: instant coffee and black tea [PDF]

, 2011
Tesis de másterAunque la popularidad de las bebidas descafeinadas ha incrementado entre los consumidores de café y té, apenas se ha prestado atención al posible descenso en la actividad antioxidante producido por el proceso de descafeinización.
García Lomillo, Javier
core  

Facts about the formation of newantioxidants in natural samples after subcritical water extraction [PDF]

, 2010
8 páginas, 3 figuras, 3 tablas.-- El pdf del artículo es la versión pre-print.Subcritical water extraction (SWE) is a very promising technique for obtaining bioactives (mainly antioxidants) from natural sources; even if sometimes the high operation ...
Amigo-Benavent, Miryam, Castillo, M. Dolores del, Herrero, Miguel, Ibáñez, Elena, Plaza, Merichel   +4 more
core   +1 more source

Development of Protein‐Source and Fat‐Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
The substitution of EWP was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed kerupuk was characterized with pH value between 7.20 and 7.34; water activity (aw) between 0.41 and 0.42; protein and fat levels ...
Ata Aditya Wardana, Kaneth, R. Haryo Bimo Setiarto, Retno Wulandari, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka   +6 more
wiley   +1 more source