Zobrazeno 1 - 10
of 242
pro vyhledávání: '"α-dicarbonyl compounds"'
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background The study investigated the impact of D-xylose and D-ribose soaking methods (autoclaved and non-autoclaved) on Robusta coffee's volatile compounds, α-dicarbonyl compounds (α-DCs), and acetic acid. Robusta coffees were soaked with
Externí odkaz:
https://doaj.org/article/ebe99dfc0edc4a1db82e75ecb6bb54e1
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101858- (2024)
α-Dicarbonyl compounds (α-DCs), formed during food heating and storage, are crucial for assessing food safety and quality. However, the low concentration, high reactivity, and absence of chromophores of α-DCs make their detection challenging, ofte
Externí odkaz:
https://doaj.org/article/dce22ba2a06d43b6a3293161a3921de1
Autor:
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 517-527 (2024)
The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze d
Externí odkaz:
https://doaj.org/article/8f2d9361b11148f99d414451b2c299f8
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 49-56 (2023)
In this study, the relationship between the formation of acrylamide (AA) and that of 5-hydroxymethylfurfural (5-HMF), as well as the correlation with the content of α-dicarbonyl compounds as intermediate products in French fries were studied using P
Externí odkaz:
https://doaj.org/article/1cdb0591f2c94cbda1b1ef7819c65c72
Autor:
Slim Blidi, Antonio Dario Troise, Mattia Zazzaroni, Sabrina De Pascale, Sarah Cottin, Keith Sturrock, Andrea Scaloni, Alberto Fiore
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100767- (2024)
Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl c
Externí odkaz:
https://doaj.org/article/26bca397c2984871bd8f3673a453fff8
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Separations, Vol 10, Iss 10, p 531 (2023)
Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive organic compounds that detrimentally impact food sensory qualities and consumers’ health. While controlled lipid peroxidation can enhance flavors and app
Externí odkaz:
https://doaj.org/article/fa17f57af06d4df48093948316fefe10
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1788 (2023)
The Maillard reaction is well known for producing antioxidant compounds alongside colored substances. Low-molecular-weight antioxidant intermediates such as maltol (MAL) or norfuraneol (NF) are well described, but it is still unclear which of these M
Externí odkaz:
https://doaj.org/article/b16cda7680b84bc89d6d06a8ed8b0024
Autor:
Oksana V. Kuzniak, Oksana M. Sorochynska, Maria M. Bayliak, Andrii Ya. Klonovskyi, Yulia V. Vasylyk, Halyna M. Semchyshyn, Kenneth B. Storey, Olga Garaschuk, Volodymyr I. Lushchak
Publikováno v:
EXCLI Journal : Experimental and Clinical Sciences, Vol 21, Pp 77-92 (2022)
Intermittent fasting as a dietary intervention can prevent overweight and obesity in adult organisms. Nevertheless, information regarding consequences of intermittent fasting for redox status and reactive metabolite-mediated processes that are crucia
Externí odkaz:
https://doaj.org/article/a572add86c9f4cfdba31bf54d746c2ba