Results 11 to 20 of about 9,875 (172)

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome. [PDF]

J Sci Food Agric
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 ...
Fonseca AM, Pinto CA, Saraiva JA, Silvestre AJ, Rocha SM.   +4 more
europepmc   +2 more sources

Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Molecules, 2019
Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina ...
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Luis Alberto Panizzolo, Fernando Ferreira   +5 more
doaj   +1 more source

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Brazilian Archives of Biology and Technology, 2004
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ...
Edy Sousa de Brito, Nelson Horacio Pezoa García, Allan César Amancio   +2 more
doaj   +1 more source

Efecto del Tostado Sobre los Metabolitos Secundarios y la Actividad Antioxidante de Clones de Cacao Colombiano / Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones

Revista Facultad Nacional de Agronomía Medellín, 2014
Resumen. El tostado es una de las operaciones tecnológicas másimportantes en el procesamiento de los granos de cacao; esteproceso conduce a la formación de los productos de la reacciónde Maillard (RM) los cuales son cruciales para el desarrollo dela ...
Sandra Zapata Bustamante, Angélica Tamayo Tenorio, Benjamín Alberto Rojano   +2 more
doaj   +1 more source

À la demande du Québec : la diplomatie québécoise de la France de 1969 à 1980 (Note) [PDF]

, 1998
Non ingérence et non indifférence, telle est la politique officielle de la France en matière de politique québécoise. Une analyse des faits et gestes de la diplomatie française au cours des années 70 révèle que, plus que tout autre facteur, c'est l ...
Bastien, Frédéric
core   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Analyse du risque posé en santé animale par la présence de l'hydroxyméthylfurfural dans les sirops de nourrissement des abeilles domestiques [PDF]

, 2011
This paper discusses an incident that occurred in Belgium during winter 2009-2010, after which many honey bee colonies have been lost. Later analyses showed that these colonies had been fed during the winter with a inverted sugar syrup from sugar beet ...
de Graaf, Dirk, De Meulenaer, Bruno, Huyghebaert, André, Nguyen, B, Reybroeck, W, Saegerman, C, Wilmart, O   +6 more
core   +1 more source

Thermal Stabilization of Chitosan Yarn for Carbon Fiber Production

Journal of Applied Polymer Science, EarlyView.
This study explores chitosan, a biopolymer derived from chitin, as a renewable precursor for carbon fiber production. The authors demonstrate that chitosan fibers can be successfully stabilized under controlled thermal conditions in air and nitrogen.
Irina Kuznik, Paul Bertram, Katharina Maria Ernst, Lukas Benecke, Iris Kruppke   +4 more
wiley   +1 more source

Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix

Journal of Agriculture and Food Research
The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard reaction path were investigated.
Dila Donmez, Jasper Limon, Juan Pablo Russi, Alejandro E. Relling, Ken Riedl, Manjunath Manubolu, Osvaldo H. Campanella   +6 more
doaj   +1 more source

Les Cinquièmes Journées du Centre de Recherche sur l'aromatisation [PDF]

, 1974
Compte rendu des Cinquièmes Journées du Centre de Recherche sur l'Arômatisation. Grenoble. 11 et 12 oct. 1974.
Huet, Raymond
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