Results 131 to 140 of about 7,052 (218)

Effects of Cottonseed Cake and Weissella cibaria on Fractionation of Carbohydrates and Proteins and In Situ Degradability in Sorghum Silages

New Zealand Journal of Agricultural Research, Volume 69, Issue 3, June 2026.
This study aimed to estimate the fractionation of carbohydrates and crude protein (CP), and the ruminal degradation rates of dry matter (DM), CP, and neutral detergent fiber (NDF) in sorghum silages. Silages were prepared with or without the addition of 10% cottonseed cake (CSC, natural matter basis) and Weissella cibaria (W. cibaria).
Raiane B. Mendes, Edson M. Santos, Gabriel R. S. Oliveira, Antônio C. Macêdo Neto, Thais N. D. Souza, Douglas D. S. Pina, Stefanie A. Santos, Maria L. G. M. L. D. Araújo, Henry D. R. Alba, Rodrigo B. Saldanha, Gleidson G. P. D. Carvalho   +10 more
wiley   +1 more source

Spatial distribution of glucose and amino acids within all-aqueous emulsions directs the Maillard reaction and oxidation pathways. [PDF]

Commun Chem
Chen K, Madadlou A, De Pascale S, Scaloni A, Fogliano V, Troise AD.   +5 more
europepmc   +1 more source

Effect of packing conditions on the acrylamide content in black ripe olives

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4635-4642, June 2026.
Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez, Eduardo Medina, Concepción Romero   +2 more
wiley   +1 more source

Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range. [PDF]

J Agric Food Chem
Hamzalıoǧlu A, Aktaǧ I, Gökmen V.
europepmc   +1 more source

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 5012-5020, June 2026.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]

Foods
Zhao Z, Flores R, De Meulenaer B, Van der Meeren P.   +3 more
europepmc   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4951-4961, June 2026.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods. [PDF]

J Anim Physiol Anim Nutr (Berl)
Kocadağlı T, Clarke C, Gökmen V.
europepmc   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]

Food Sci Nutr
Jia Y, Yokoyama I, Komiya Y, Nagasao J, Arihara K.   +4 more
europepmc   +1 more source