Results 71 to 80 of about 6,486 (239)
A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content [PDF]
, 2016 For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most ...
Balagiannis, Dimitris P. +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin +8 more
wiley +1 more source
Hydrogen fuel production from sugarcane and its byproducts – a critical review
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 1, Page 352-376, January/February 2026.Abstract The transition to a low‐carbon economy has intensified the search for sustainable hydrogen (H2) production routes. Sugarcane and its byproducts, such as bagasse, molasses and vinasse, have emerged as promising feedstocks due to their ready availability and renewable nature. However, comprehensive evaluations of the efficiency, limitations, and
Jaqueline Calixto de Sousa +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 +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 +10 more
doaj +1 more source
Effects of honey addition on antioxidative properties of different herbal teas [PDF]
, 2015 Tea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on
Boyacioglu, Dilek +6 more
core +2 more sources
UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility
Cereal Chemistry, Volume 103, Issue 1, Page 124-134, January/February 2026.ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira +5 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 +6 more
doaj +1 more source
Coffee melanoidins as emulsion stabilizers
Food Hydrocolloids, 2023 The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In this paper, we explore the emulsification properties of coffee melanoidins, which are brown polymers made up by polysaccharides, proteins ...
Feng, Jilu +5 more
openaire +4 more sources
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Lys–Leu MRPs heat‐treated for 2 h exhibited high antioxidant activity in vitro. A treatment with Lys–Leu MRPs extends the lifespan and health span of C. elegans by regulating ROS levels through their inherent antioxidant activity and the IIS pathway.
Yaqi Jia +4 more
wiley +1 more source