Results 41 to 50 of about 62,593,597 (189)

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Food Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams, O. S. Fasuhanmi, A. I. Falodun, A. O. Olugbuyi, A. A. Badejo   +6 more
wiley   +1 more source

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Flavour and Fragrance Journal, EarlyView.
This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley   +1 more source

M. Maillard (illustrateur non-identifié 1...-19..) : signature [1924]

, 1924
M. Maillard (illustrateur non-identifié 1...-19..) incertain ; signature en couverture d’un recueil des éditions A. Molinier [1924] ; premières étapes, observation et décodage de la signature de l’artiste, puis recherche dans les dictionnaires et sur ...
M. Maillard (illustrateur N.I. 1...-19..), ., Daphy, Éliane   +1 more
core   +1 more source

Efecto del mejoramiento proteico sobre los parámetros de calidad nutricional y sensorial de galletitas dulces (cookies) Effect of increased protein content on nutritional and sensory quality of cookies

Archivos Latinoamericanos de Nutrición, 2008
El objetivo de este trabajo fue estudiar el efecto de la incorporación de proteínas de suero caseario y de harina de soja sobre los parámetros de calidad de galletitas dulces (cookies).
Santiago Rafael Pérez, Carlos Alberto Osella, María Adela de la Torre, Hugo Diego Sánchez   +3 more
doaj  

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Repercusiones del consumo de mezclas calentadas de glucosa-lisina y glucosa-metionina sobre el calcio óseo Effects of intake of heated mixtures of glucose-lysine and glucose-methionine on bone calcium

Nutrición Hospitalaria, 2005
Durante el tratamiento térmico de los alimentos puede desarrollarse la reacción de Maillard, que tiene lugar, fundamentalmente, entre los grupos carbonilo de azúcares reductores y los grupo amino proteicos.
C. Delgado-Andrade, I. Seiquer, M.ª P. Navarro   +2 more
doaj  

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

O tempo e o tipo de embalagem sobre a erva-mate tipo chimarrão durante armazenagem em condições ambientais Influence of time and kind of packaging on mate during storage under ambient conditions

Ciência Rural, 2010
O objetivo deste estudo foi avaliar a influência dos fatores embalagem e tempo na alteração da cor e degradação da clorofila, durante armazenamento de erva-mate tipo chimarrão em condições ambientais. Amostras de erva-mate, acondicionadas em embalagem de
Gisela Cabral-Malheiros, Luisa Helena Rychecki Hecktheuer, Marta Weber do Canto, Geisi Mello Balsamo   +3 more
doaj