SearchSkip to Search Results
The avian egg is an excellent source of nutrients, and consists of components with beneficial properties but there is a limited knowledge on the effect of various cooking methods and gastrointestinal digestion on antioxidant activity of eggs. The present study was focused on the effect of cooking...
Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compoundsDownload
Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking—indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and...
Transglutaminase catalyzed amination of food protein and peptides with biogenic amines: studies on functionality and antioxidant activityDownload
There is a growing demand for innovative and affordable technologies in the food industry to modify ingredient functionality and to ensure product safety. Proteins are essential components in many food systems, and their structure can be modified in a variety of ways to control and improve...