Results 111 to 120 of about 6,486 (239)
Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
core +1 more source
Plant StressEnvironmental ramifications of the continued use of chemical pesticides have increased the need to identify non-toxic, naturally occurring substances that can serve as environmentally friendly disease control.
Yigal Elad +9 more
doaj +1 more source
Journal of Functional Foods, 2020 The black vinegar “kurozu” has an anti-obesity potential, but its active principle is unknown. Here, we isolate and characterize a novel oligoglucan-melanoidin complex, designated kurozu melanoidin (KZM), that suppresses adipogenesis in vitro. KZM was isolated by organic solvent extraction, followed by size-exclusion chromatography.
Eriko Suzuki +3 more
openaire +2 more sources
Protein modification and maintenance systems as biomarkers of ageing [PDF]
, 2015 Changes in the abundance and post-translational modification of proteins and accumulation of some covalently modified proteins have been proposed to represent hallmarks of biological ageing.
Friguet, Bertrand +7 more
core +3 more sources
UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]
, 2017 A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R. +3 more
core +1 more source
Chronic inflammatory liver diseases and coffee intake [PDF]
, 2019 To review the healthy protective effects of coffee against several metabolic diseases and some types of cancer. In this short review, the possible preventive and/or therapeutic actions of coffee on liver function is ...
Contaldo, F. +2 more
core +1 more source
Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds [PDF]
, 2007 Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence
Fiedler, Thorsten +3 more
core +1 more source
Impact of rapeseed press-cake on Maillard reaction in a cookie model system [PDF]
, 2018 Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5 ...
Fiore, Alberto +2 more
core +2 more sources
Polish Journal of Food and Nutrition Sciences, 2015 There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated filed of honey research is presented in a context of known mechanism of formation of the stable ...
Brudzynski Katrina +1 more
doaj +1 more source