Results 41 to 50 of about 2,076 (174)
Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins
Medical Sciences ForumMelanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed.
João Siopa +3 more
doaj +1 more source
Molecules, 2023 The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source.
Joanna Oracz +4 more
doaj +1 more source
Journal of Vinyl and Additive Technology, EarlyView.A fully bio‐based coating was developed using Chitosan, Citric acid, and Curcumin. Citric acid acts simultaneously as a green solvent and non‐toxic crosslinker. Dry Heat Treatment enhances water resistance and thermal stability, creating an active packaging system with dual antioxidant and antimicrobial properties to extend food shelf‐life.
Miriam Cappello +9 more
wiley +1 more source
Sugars in the Nondialyzable Melanoidin
Journal of the agricultural chemical society of Japan, 1972 アンモニアカラメルの一製造条件に従って,グルコースとアンモニアから調製した非透析性メラノイジンおよび,それをさらにDEAE-セルロースカラムによって分画したメラノイジン(F2, F3, F4, F5およびF6)中に存在する糖類について,各種検討を行なった. 1)該メラノイジンの酸加水分解物をAmberlite IR-120 (H+型)処理,ついで活性炭処理してえた画分Aについて, PPCおよびGLCによって検討を行なった.その結果,この画分の大部分は糖類であり,グルコース,フラクトース,アラビノースのほかに,痕跡量の4種の未知物質の存在が認められた.
TSUCHIDA, Hironobu, KOMOTO, Masahiko
openaire +2 more sources
FermentationMelanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses.
Carolina Nemeth Comparato +5 more
doaj +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 +11 more
wiley +1 more source
Recent Trends in Metabolomics by NMR Spectroscopy
Angewandte Chemie, Volume 138, Issue 24, 8 June 2026.AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco +6 more
wiley +2 more sources
Melanoidins in madeira wines: Contribution to antioxidant capacity and color stability
Applied Food ResearchMadeira wines, produced in styles ranging from dry to sweet and typically marketed as 3-, 5-, and 10-year-old blends, are renowned for their longevity. This study focused on isolating and characterizing melanoidins, high-molecular-weight brown polymers ...
Vanda Pereira +4 more
doaj +1 more source
Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
Applied Sciences, 2023 Coffee is of interest to consumers and researchers, mainly due to its stimulating properties and positive effects on the human body. Properties of coffee infusions depend on many factors and the most important ones include the roasting process and the ...
Rafał Wołosiak +3 more
doaj +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source