The Maillard reaction in traditional method sparkling wine
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …
myriad of aroma compounds through complex and multi-step reaction pathways. While the …
The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella
Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw
can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products …
can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products …
Moisturizing and aroma-enhancing effects of low molecular weight fenugreek polysaccharides in cigarettes
H Wang, M Lai, H Li, L Jiang, Y Wei, Z Yu… - International Journal of …, 2024 - Elsevier
Polysaccharides possess excellent moisturizing effects due to their abundance of
hydrophilic groups and film-forming properties. Additionally, they can produce a refreshing …
hydrophilic groups and film-forming properties. Additionally, they can produce a refreshing …
Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah
I Díaz-Gálvez, G Gutiérrez-Gamboa, A Plaza… - Foods, 2022 - mdpi.com
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are
highly valued by the healthy food market. The dehydration process removes alcohol and …
highly valued by the healthy food market. The dehydration process removes alcohol and …
Nature-inspired humectants and plasticisers for use in aqueous confectionery fillings
AJ Maneffa - 2020 - etheses.whiterose.ac.uk
With an ever-increasing global population and incidence of health-related non-
communicable diseases (diabetes, cancer, cardiovascular disease), there is growing …
communicable diseases (diabetes, cancer, cardiovascular disease), there is growing …
Redução de Teores de Gordura sal e Nitrito em Enchidos Tradicionais Visando Reduzir o seu Impacto Negativo na Saúde do Consumidor
JB Guedes - 2020 - search.proquest.com
Os produtos cárneos tradicionais portugueses, na sua maioria produtos secos curados,
representam um aspeto importante da gastronomia, cultura e tradição do país. No entanto, a …
representam um aspeto importante da gastronomia, cultura e tradição do país. No entanto, a …