Results 101 to 110 of about 62,593,597 (189)

Elucidation of selected Maillard reaction pathways in alanine and phenylalanine model systems through isotope labelling and pyrolysis-GC/MS based techniques

, 2009
Alanine and phenylalanine based model systems were utilized in this thesis to elucidate selected Maillard reaction pathways through isotope labelling, Fourier Transform Infrared Spectroscopy (FTIR) and Pyrolysis-Gas Chromatography/Mass Spectrometry ...
Chu, Fong Lam
core  

Valorization of Cactus Cladodes (Opuntia ficus indica): The Effects of Different Drying Methods on Antioxidant Compounds and Physicochemical Characteristics

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Opuntia ficus indica cladodes were sliced to 5 mm and dried using conventional, microwave, and ultrasound pretreated vacuum‐assisted convectional drying. Drying significantly affected total phenolic content (p < 0.05), with the highest value obtained using ultrasound pretreated vacuum‐assisted convectional drying at 70°C.
Şehriban Gül Bağirsakci, Erkan Karacabey, Salih Karasu   +2 more
wiley   +1 more source

Roasting‐Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Kaluteh date pits (≈10% of fruit weight), a major processing by‐product, are rich in carbohydrates (74.92%) and fat (9.30%), with lauric and oleic acids as the predominant fatty acids. Roasting reduced moisture to 4.05% and, combined with RSM‐optimized extraction (63°C, 2.03 h, SSR 0.017 g/mL), yielded extracts with TPC = 14.8 mg GAE/g and DPPH ...
Sedighe Moghbeli, Fatemeh Heidari‐Dalfard, Elham Assadpour, Mohammad Mahdi Shojaa‐Fard, Seid Mahdi Jafari   +4 more
wiley   +1 more source

Green Extraction Coupled With Spray‐Drying Encapsulation Enhances Stability and In Vitro Bioaccessibility of Phoenix dactylifera Seed Bioactives

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Alginate–xanthan encapsulation of HPAE30 date seed extract improved the retention of phenolic compounds during storage and enhanced their in vitro intestinal bioaccessibility. ABSTRACT The valorization of date seed by‐products as sources of bioactive compounds represents a promising strategy for supporting sustainable and circular food systems.
Olfa Rebai, Faten Raboudi, Malek Ben Temessek, Rafik Gatri, Sami Fattouch   +4 more
wiley   +1 more source

Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts. [PDF]

Food Chem X
Aguilar-Galvez A, García-Ríos D, Meléndez-Gamarra A, Quispe T, Calsin-Cutimbo M, Chirinos R, Pedreschi F, Pedreschi R, Campos D.   +8 more
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Advances in the biomimetic and Maillard route synthesis and regulation of pyrazine flavour compounds. [PDF]

RSC Adv
Wang B, Zhao Y, Zhao L, Zhu W, Ren J.
europepmc   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Improvement of Ultrasound-Assisted Enzymatic Treatment and Exogenous Amino Acids on Structural, Antioxidant, and Instrumental Taste Profile of Maillard Reaction Products from Potato Protein Hydrolysates. [PDF]

Foods
Liu H, Zhang M, Mu T, Sun H.
europepmc   +1 more source