Results 61 to 70 of about 3,200 (205)

Citric Acid‐Crosslinked Chitosan Coatings Incorporating Curcumin for Enhancement of Antioxidant and Antimicrobial Properties

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, Cheherazade Trouki, Niccoletta Barbani, Maria J. Lopez, Ana J. Toribio‐Gallardo, Caterina Cristallini, Neetu Malik, Damiano Rossi, Maurizia Seggiani, Patrizia Cinelli   +9 more
wiley   +1 more source

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 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

Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Raw materials: Natural wall materials. Extraction: Pomegranate in ethanol (80%), 1:10 ratio, 2 days, 4°C, Phenolic extract preparation. Encapsulation: Two‐Stage Lyophilization (Orange Peel), Stage 1: Mix extract + orange peel (4:1); −40°C, 24 h, Stage 2: Re‐mix (3:1); −40°C, 24 h, 7:1, Single‐stage lyophilization (Commercial Pectin), Mix extract ...
Marwa Ezz El‐Din Ibrahim, Randah M. Alqurashi   +1 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

Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães, Gabriel Sthefano Lourenço Pereira, Sara Fraga, Patrícia Tonon de Souza, Dhayna Oliveira Sobral, Marcelo Antônio Morgano, Antonio José de Almeida Meirelles, Guilherme José Maximo, Eduardo Augusto Caldas Batista, Klicia Araujo Sampaio   +9 more
wiley   +1 more source

Thermal Degradation Studies of Glucose/Glycine Melanoidins

, 2016
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to ...
Rimantas Venskutonis (3009651), Kourosch Abbaspour Tehrani (1884328), Milda Kersiene (3009648), Norbert De Kimpe (42373), An Adams (2682811)   +4 more
core   +1 more source

Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides

Data in Brief, 2017
The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1].
Ana S.P. Moreira, Fernando M. Nunes, Cristiana Simões, Elisabete Maciel, Pedro Domingues, M. Rosário M. Domingues, Manuel A. Coimbra   +6 more
doaj   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source