Results 61 to 70 of about 6,486 (239)

Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects

Fermentation
Melanoidins 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, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic, Ariovaldo José da Silva   +5 more
doaj   +1 more source

Upcycled Beverage From Roasted Açaí (Euterpe oleracea) Seeds: Antioxidant Capacity and Cytoprotection Through Gastrointestinal Simulation. [PDF]

Mol Nutr Food Res
Roasted açaí grains contain phenolic compounds, including chlorogenic and vinylic acids, catechin, tannins, and procyanidins. Their percolates show antioxidant potential after in vitro digestion, with low cytotoxicity and cytoprotective effects on Caco‐2 cells, highlighting their bioactive value. ABSTRACT Acai seeds have been used in roasting processes,
da Silva LR, Feitosa LHF, Silva MBE, Silva GDS, de Souza EGT, Marques ADJF, Sacilotto ES, Arcanjo NMO, Lima MDS, Pacheco MTB, Galland F, Madruga MS, Cordeiro ARRA, Bezerra TKA.   +13 more
europepmc   +2 more sources

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +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, Paulina Pakosz, Beata Drużyńska, Monika Janowicz   +3 more
doaj   +1 more source

Beneficial effects of an aged black garlic extract in the metabolic and vascular alterations induced by a high fat/sucrose diet in male rats [PDF]

, 2019
Aged black garlic (ABG) is a functional food with antioxidant and anti-inflammatory properties. Recent studies also report its beneficial metabolic effects in a context of obesity or diabetes, although the mechanisms involved are poorly understood.
Almodóvar, Paula, Amor, Sara, García, Miriam Granado, García-Villalón, Angel Luis, González-Hedström, Daniel, Inarejos-García, Antonio Manuel, Martín-Carro, Beatriz, Prodanov, Marin   +7 more
core   +2 more sources

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

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

Prevention of Protein Glycation by Natural Compounds [PDF]

, 2015
Non-enzymatic protein glycosylation (glycation) contributes to many diseases and aging of organisms. It can be expected that inhibition of glycation may prolong the lifespan.
Bartosz, Grzegorz, Sadowska-Bartosz, Izabela   +1 more
core   +2 more sources

Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region

eFood, Volume 7, Issue 1, February 2026.
Physicochemical, rheological, and functional properties of treated Irvingia gabonensis kernels from Eastern Cameroon. ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used.
Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou   +6 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