Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil [PDF]
, 2019 The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but ...
Copado, Claudia Noelia +3 more
core +2 more sources
STUDY OF NONENZYMATIC BROWINING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 1-EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON ASCORBIC ACID CONTENT AND MELANOIDINS FORMATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE [PDF]
Mesopotamia Journal of Agriculture, 2009 Synthetic model systems of local sour orange juice were prepared by different concentrations 10, 30 and 50%, with different contents of some compounds (ascorbic acid, reducing sugar, amino acids) that might play a role in brown pigments formation ...
M. Al-Asuad +2 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In recent years, melanoidins has attracted increasing attention for its biological functions such as anti-cancer, obesity prevention and gut microbiota regulation.
Yifei ZHAO +3 more
doaj +1 more source
Changes in the chemical parameters during the production of água-mel from Portugal [PDF]
, 2018 Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating ...
AAZZA, Smail +3 more
core +1 more source
Cytoprotective Effect of Coffee Melanoidins
, 2015 This work was partly supported by grants AGL2010-17579, CSD2007-00063, and AGR1464-ANALISYC-II from the Spanish Ministry of Science and Innovation (MICINN).
Goya, Luis +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 +4 more sources
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
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 +10 more
doaj +1 more source
Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays [PDF]
, 2014 Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination.
Goodman, Bernard +5 more
core +2 more sources
Advanced Intelligent Systems, EarlyView.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 +5 more
wiley +1 more source