Results 51 to 60 of about 2,076 (174)

Study of Melanoidins of the Maillard Reaction in Dulce de Leche

Biology and Life Sciences Forum, 2022
“Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
Micaela Escobal, Analía Rodríguez, Luis Panizzolo, Cristina Olivaro, Fernando Ferreira   +4 more
doaj   +1 more source

Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Onur Ozdemir, Hasene Keskin‐Cavdar, Suleyman Polat, Mustafa Umit Unal   +3 more
wiley   +1 more source

KINETICS OF MELANOIDIN ADSORPTION FROM AQUEOUS SOLUTIONS WITH ACTIVATED CARBONS [PDF]

Техника и технология пищевых производств, 2017
The main reason of melanoidins penetration into water basins is their inflow with industrial waste water. Melanoidins are widely used in industrial sector, thus food industry wastes can lead to ecosystem pollution.
Zelenaya K.V., Golubeva N.S., Khlopova A.V.   +2 more
doaj   +1 more source

Hydrothermal Humification of Biomass for Circular Carbon Management in Sustainable Agro‐Ecosystems

Advanced Science, Volume 13, Issue 41, 22 July 2026.
This article provides a comprehensive overview of biomass hydrothermal humification for building sustainable agro‐ecosystems. It examines the chemical transformation mechanisms and the functional benefits of the produced humic acids in soil remediation.
Ziyun Liu, Zonglu Yao, Yuanhui Zhang, Huiyan Zhang, Lixin Zhao   +4 more
wiley   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, Volume 8, Issue 7, July 2026.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source

Kinetics of color development in glucose/Amino Acid model systems at different temperatures

Scientia Agropecuaria, 2016
This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard reaction,
Ana Echavarría, Jordi Pagán, Albert Ibarz   +2 more
doaj   +2 more sources

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Frontiers in Microbiology, 2022
Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear.
Shuai Luo, Shuai Luo, Qiaoling Zhang, Fan Yang, Jianjun Lu, Zheng Peng, Zheng Peng, Xiuxin Pu, Juan Zhang, Juan Zhang, Li Wang   +10 more
doaj   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, Volume 103, Issue 4, Page 587-610, July/August 2026.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Can coffee silverskin be a useful tool to fight metabolic syndrome?

Frontiers in Nutrition, 2022
Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their ...
Nelson Andrade, Nelson Andrade, Juliana A. Barreto Peixoto, M. Beatriz P. P. Oliveira, Fátima Martel, Fátima Martel, Rita C. Alves   +6 more
doaj   +1 more source

Thermal, Structural, and Molecular Characterization of a Model Cereal–Milk Infant Formula: Impact of Ultrasound Pre‐Treatment Prior to Spray Drying

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat, Ilyas Atalar, Nevzat Konar   +2 more
wiley   +1 more source