Results 11 to 20 of about 10,150 (201)
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 +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 +2 more
doaj +1 more source
La coproduction locale de la sécurité en France : un partenariat interinstitutionnel déficient [PDF]
, 2010 International audiencePublic policies of crime prevention and control involve many professionals at the local level : police chiefs and officers, judges, local government and charitable organizations, etc.
Gautron, Virginie
core +3 more sources
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 +2 more
doaj +1 more source
Modélisation d'une politique d'autocontrôle sur un réseau d'eau potable [PDF]
, 1999 Quel est le nombre d'échantillons à prélever pour analyse bactériologique dans un réseau de distribution d'eau potable afin réaliser un autocontrôle optimal du point de vue économique (coûts analytiques et coût des actions curatives), tout en limitant ...
Lang, G. +3 more
core +1 more source
Arthritis &Rheumatology, Accepted Article.Objective Low copy number (CN) of complement C4 isoforms and high CN of retroviral HERV‐K elements are known risk factors for many immune‐mediated inflammatory diseases (IMIDs), often showing sex‐biased effects. Here, we assessed whether CN variation within the C4 gene contributes to giant cell arteritis (GCA) and IgA vasculitis (IgAV), two complex ...
Laura Martínez‐Gutiérrez +296 more
wiley +1 more source
Current Research in Food SciencePlant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food ...
Kira Bieck +3 more
doaj +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 +6 more
core +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Journal of Agriculture and Food ResearchThe 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 +6 more
doaj +1 more source