Results 81 to 90 of about 7,052 (218)

: S4 - Cristallographie in situ, operando

, 2021
International audienceLes nanoparticules de Pt et leurs alliages sont fréquemment utilisés comme catalyseurs dans un grand nombre de processus (électro)-chimiques. Comprendre comment la structure de ces catalyseurs évolue en cours de réaction est un défi
Eymery, J., Richard, Marie‐ingrid, Martens, Isaac, Dupraz, Maxime, Atlan, Clément, Maillard, Frédéric, Chatelier, Corentin   +6 more
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Serum Advanced Glycation End Products as Drivers of Poor Tendon Outcomes in Diabetes? An Emerging Hypothesis and Narrative Review

Endocrinology, Diabetes &Metabolism, Volume 9, Issue 4, July 2026.
Tendon injuries in diabetes heal poorly, with unclear drivers of extracellular matrix disruption and altered mechanics. This narrative review synthesizes in vitro, animal, and human studies, highlighting serum advanced glycation end products as potential systemic contributors.
Eric J. Gutierrez, Lauren E. Mitevski, Jacob M. Haus, Chad C. Carroll   +3 more
wiley   +1 more source

Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates

, 2005
International audienceLactose crystallisation and Maillard reaction are two major modifications occurring in milk and whey powders during processing and storage.
Appolonia Nouzille, Corinne, Baechler, Robert, Morgan, François, Raemy, Alois, Vuataz, Gilles   +4 more
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Advances in the Neurotoxic Mechanisms of Acrylamide and Multitarget Intervention Strategies of Natural Products

Food Frontiers, Volume 7, Issue 4, July 2026.
This review summarizes recent advances in acrylamide neurotoxicity mechanisms and highlights the multitarget neuroprotective effects of diverse natural products while also addressing current challenges and future translational research directions.
Wen Du, Yifan Zhao, Li Dong, Chen Ma, Xiaosong Hu, Daotong Li, Fang Chen, Yinghua Luo   +7 more
wiley   +1 more source

Investigation of the role of glycine/sugar ratio, sodium and hydrochloride salts of glycine, glucose or fructose on the profile of the Maillard reaction products

, 2014
Maillard reaction refers to the non-enzymatic interaction of reducing sugars with amino acids, and plays a significant role in determining the flavour sensation of many food products.
Wang, Xi
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Thermal, Structural, and Molecular Characterization of a Model Cereal–Milk Infant Formula: Impact of Ultrasound Pre‐Treatment Prior to Spray Drying

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat, Ilyas Atalar, Nevzat Konar   +2 more
wiley   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 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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Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source