Results 81 to 90 of about 5,804 (216)
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Impact of spontaneous fermentation on functional, pasting, and biochemical properties of indigenous Ghanaian plant matrices. ABSTRACT This study investigated the effects of spontaneous fermentation (SF) on the physicochemical and biochemical properties of seven Ghanaian staples: maize, millet, sorghum, sweetpotato, cassava, plantain, and soybeans.
Richard Atinpoore Atuna +6 more
wiley +1 more source
The Oxidative state of LDL is the major determinant of anti/prooxidant effect of coffee on Cu2+ catalysed peroxidation [PDF]
, 2011 Antioxidants exert contrasting effect on low density lipoprotein (LDL) oxidation catalysed by metals, acting as pro-oxidants under select in vitro conditions.
Carru, Ciriaco +9 more
core
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
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
Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı
, 2021 In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire +1 more source
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna +7 more
wiley +1 more source
Brewer’s spent grains protects against oxidative DNA damage in Saccharomyces cerevisiae [PDF]
, 2017 Brewer’s spent grain (BSG), obtained from barley malt during brewing, contains high amounts of phenolic acids, predominantly ferulic and p-coumaric acids.
Carvalho, Daniel O. +4 more
core +1 more source
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 +4 more
wiley +1 more source
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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