Results 31 to 40 of about 62,593,597 (189)
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
, 2007 La réaction de Maillard est un sujet de recherche qui connaît actuellement un regain d'intérêt. Cette réaction qui a lieu entre les sucres et les protéines à haute température est déjà très bien décrite dans la formation d'arômes alimentaires et de ...
Frédéric J. Tessier, Céline Niquet
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Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source
Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley +1 more source
Chemistry – A European Journal, EarlyView.Two previously uncharacterized heterocyclic imines, 3‐iminooxetane and 3‐oxazoline, are generated simultaneously by irradiation of 3‐azidooxetane under matrix isolation conditions. The infrared spectra provide reference data for future gas‐phase studies and may facilitate their search in the interstellar medium.
Mika Maehara +4 more
wiley +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Abstract This study examines the microwave‐assisted catalytic pyrolysis (MACP) of individual and blended textiles (cotton, polyester, nylon 6) using ZnO and a ZnO/natural zeolite catalyst. In a custom‐built microwave reactor operated at 500°C, 1 kW power, and a 15‐min residence time, textile wastes were pyrolyzed.
Peyman Alizadeh +3 more
wiley +1 more source
Chauffage ohmique de formules infantiles (Etude cinétique de la réaction de Maillard)
, 2009 Les traitements thermiques sont la cause de modifications dans la composition des aliments de par l'effet de la température qui accélère les réactions chimiques et notamment la réaction de Maillard.
PAIN, Jean-Pierre +2 more
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Efecto de la ingesta de compuestos avanzados de la reacción de Maillard sobre el metabolismo gastrointestinal [PDF]
, 2013 Tesis Univ. Granada. Departamento de Nutrición y BromatologíaLa realización de la presente tesis doctoral se ha llevado a cabo gracias a un contrato de Técnico Superior de Laboratorio adscrito al Proyecto de Excelencia concedido por la Junta de Andalucía
Pastoriza de la Cueva, Silvia
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Maillard´s reaction in parenteral solutions supplemented with arginine
Archivos Latinoamericanos de Nutrición, 2001 Arginine, as a basic amino acid, can alter the pH of a parenteral solution and consequently to interfere in the stabilility of other amino acids. The objective of this study was to analyze the chemical stability of amino acids in solutions for parenteral
M. R. C. G Novaes +2 more
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