Results 61 to 70 of about 62,593,597 (189)

Development of cassava doughnuts enriched with Spirulina platensis biomass Desenvolvimento de 'sonho de mandioca' enriquecido com biomassa de Spirulina platensis

Brazilian Journal of Food Technology, 2013
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional ...
Samantha Ferreira Rabelo, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi   +5 more
doaj  

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

Impact of cold plasma pretreatment and hybrid infrared—hot air drying on bioactive compounds, antioxidant activity, colorimetric attributes, and texture of red beet

JSFA reports, EarlyView.
Abstract Background Drying is essential for food preservation, yet conventional methods often compromise product quality. This study investigated the effects of cold plasma pretreatment time (0, 15, and 30 s) and an intermittent infrared‐hot air hybrid dryer (300, 600, and 900 W; pulse ratios 1 and 2) on the functional and quality attributes of dried ...
Farhoud Manafi, Saeed Dadashi, Jalal Dehghannya, Rasoul Niknam   +3 more
wiley   +1 more source

Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

, 2023
International audienceAs the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard ...
This, Vo Kientza, Hervé
core  

Identification de la structure et des mecanismes de formation de quelques produits de maillard non volatils issus de l'ammoniac role precurseur de la glutamine

, 2007
This work concerns the identification of the structure and mechanisms of formation of some non-volatile Maillard reaction products (MRPs). The principle goal was to achieve a better understanding of the precursory role of the glutamine.
Niquet, Céline
core   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Dietary impact of agri‐food by‐products on the volatile composition of Tenebrio molitor larvae

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Incorporating Tenebrio molitor larvae as ingredients in common foods is a promising strategy to encourage their consumption. To achieve this, knowing their volatile profile and the factors that may modify the profile is essential. The effect of larval feeding over volatile composition remains under‐researched, for this reason; the ...
María Lourdes Morales, José Raúl Aguilera‐Velázquez, Raquel María Callejón, Juan Bautista, Daniel Gutiérrez‐Praena, Cristina Ubeda   +5 more
wiley   +1 more source

Inhibition De L’oxydation De L’huile De Tournesol Produite En Algerie Par Les Produits De Maillard

Description du sujet : Depuis sa mise en évidence, la réaction de Maillard à été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur ...
Haoud, Khadidja, Menadi, Noreddine, Benali, Mohammed, Mehidda, Hayet, Benattouche, Zouaoui, Meziani, Samira   +5 more
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