Results 61 to 70 of about 2,076 (174)
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 +6 more
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Thermal‐pH driven changes in physicochemical properties of doce de leite
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.At acidic conditions (pH 5.5–6.5), casein aggregation is promoted leading to a more compact protein network associated with a harder gel‐like doce de leite, but reduced apparent viscosity and lighter colour. In contrast, under alkaline conditions (pH 7.0–9.0), protein cross‐linking predominates, forming a more interconnected and dispersed structure ...
Natalia Casas Mesa +6 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
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Biomolecules, 2020 Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages.
Alvaro Martinez-Gomez +2 more
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Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT This study investigated the effects of different drying methods, including freeze drying, oven drying, shade drying, and microwave drying (360, 600, and 900 W), on the volatile profile, total phenolic content (TPC), and color characteristics of wild‐grown Thymus praecox subsp. skorpilii.
Didem Karadeniz +2 more
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Decolorization and degradation products of melanoidins on ozonolysis.
Agricultural and Biological Chemistry, 1985 Nondialyzable melanoidins prepared from a glucose-glycine system were investigated as to their decolorization and degradation products on ozone treatment. Melanoidins were decolorized to degrees of 84 and 97% after ozonolysis at — 1°C for lOmin and 90min, respectively, and the mean molecular weight of melanoidins decreased from 7000 to 3000 after ...
KIM, Seon Bong +2 more
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TWO HUNDRED FACTORS OF MELANOIDINE MAKING REACTIONS
Современная наука и инновации, 2022 Melanoidins proceeds readily when heated with sucrose to 100 amino acids 0C or higher. It is observed in the heat-treated products, both animal and vegetable origin.
Eduard Ervandovich Khachaturian +2 more
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Foods, 2020 Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product ...
Amaia Iriondo-DeHond +7 more
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Advanced Materials Interfaces, Volume 13, Issue 11, 9 June 2026.Zero‐dimensional carbon nanomaterials are presented as multifunctional platforms linking structure, property, and sensing performance. Surface engineering and heteroatom doping modulate electron‐transfer and luminescent behavior, enabling electrochemical, photoluminescent, and electrochemiluminescent detection. Fundamental design principles, analytical
Gustavo Martins +8 more
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ChemFoodChem, Volume 2, Issue 2, June 2026.Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco +4 more
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