Dietary Maillard reaction products: implications for human health and disease [PDF]
, 2018 When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products.
Ames, Jenny
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Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Effect of Processing Methods on Nutritive and Antinutritive Properties of Seeds of Brachystegia eurycoma and Detarium microcarpum from Nigeria [PDF]
, 2009 Proximate analysis of the seeds of Brachystegia eurycoma and Detrarium microcarpum were carried out on both the dehulled and undehulled samples of the flour.
Iweala, E. E. J. +3 more
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Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review
Food Safety and Health, EarlyView.Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra +2 more
wiley +1 more source
Effects of Drying and Roasting to Effectively use a Discarded Part of Asparagus (Asparagus officinalis L.) [PDF]
, 2022 Fumiyuki Kobayashi +4 more
openalex +1 more source
Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source
Food Chemistry AdvancesThe extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect
Bernard Kwabena Asiedu +7 more
doaj +1 more source
Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster [PDF]
, 2005 A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms
Jati, M. (Misnwai) +3 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The almond industry requires new strategies to improve almond kernel quality. The use of biostimulants such as potassium silicate (KSi) is an eco‐friendly and non‐polluting alternative. The aim of this work was to investigate the preharvest application of KSi solutions at 2 and 20 mmol L−1 to ‘Peraleja’ almond trees during two ...
Vicente Serna‐Escolano +4 more
wiley +1 more source
Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya [PDF]
, 2009 Physical characteristics of green coffee bean have been reported to affect beverage quality to some extent. The objective of this study was to assess the beverage quality and green bean physical characteristics of forty two arabica coffee genotypes and ...
Boulanger, Renaud +4 more
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