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  1 / 1860 MEDLINE  
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[PMID]:29313329
[Au] Autor:Franklin LM; King ES; Chapman D; Byrnes N; Huang G; Mitchell AE
[Ad] Endereço:Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States.
[Ti] Título:Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
[So] Source:J Agric Food Chem;66(5):1222-1232, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Manipulação de Alimentos/métodos
Conservação de Alimentos/métodos
Nozes/química
Prunus dulcis
Paladar
[Mh] Termos MeSH secundário: California
Cromatografia Gasosa-Espectrometria de Massas/métodos
Temperatura Alta
Seres Humanos
Peroxidação de Lipídeos
Reação de Maillard
Oxirredução
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05295


  2 / 1860 MEDLINE  
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[PMID]:29323902
[Au] Autor:Cai B; Saito A; Ikeda S
[Ad] Endereço:Department of Food Science and ‡Department of Chemistry, University of Wisconsin-Madison , Madison, Wisconsin 53706, United States.
[Ti] Título:Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water Interfaces.
[So] Source:J Agric Food Chem;66(3):704-710, 2018 Jan 24.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure. At a given surface pressure, the WPI-LA conjugate showed a significantly higher interfacial area coverage and lower interfacial film thickness compared to those of the WPI-HA conjugate or unconjugated WPI. The addition of LA to the aqueous phase had little effect on the interfacial area and thickness of pre-adsorbed WPI. These results suggest the importance of the molecular weight of the polysaccharide moiety in determining interfacial properties of whey protein-alginate conjugates.
[Mh] Termos MeSH primário: Alginatos/química
Tensoativos/química
Proteínas do Soro do Leite/química
[Mh] Termos MeSH secundário: Ar/análise
Ácido Glucurônico/química
Ácidos Hexurônicos/química
Reação de Maillard
Peso Molecular
Água/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alginates); 0 (Hexuronic Acids); 0 (Surface-Active Agents); 0 (Whey Proteins); 059QF0KO0R (Water); 8A5D83Q4RW (Glucuronic Acid); 8C3Z4148WZ (alginic acid)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180112
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04387


  3 / 1860 MEDLINE  
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[PMID]:29232127
[Au] Autor:Wu J; Sabag-Daigle A; Metz TO; Deatherage Kaiser BL; Gopalan V; Behrman EJ; Wysocki VH; Ahmer BMM
[Ad] Endereço:Department of Chemistry and Biochemistry, The Ohio State University , Columbus, Ohio 43210, United States.
[Ti] Título:Measurement of Fructose-Asparagine Concentrations in Human and Animal Foods.
[So] Source:J Agric Food Chem;66(1):212-217, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The food-borne bacterial pathogen, Salmonella enterica, can utilize fructose-asparagine (F-Asn) as its sole carbon and nitrogen source. F-Asn is the product of an Amadori rearrangement following the nonenzymatic condensation of glucose and asparagine. Heating converts F-Asn via complex Maillard reactions to a variety of molecules that contribute to the color, taste, and aroma of heated foods. Among these end derivatives is acrylamide, which is present in some foods, especially in fried potatoes. The F-Asn utilization pathway in Salmonella, specifically FraB, is a potential drug target because inhibition of this enzyme would lead to intoxication of Salmonella in the presence of F-Asn. However, F-Asn would need to be packaged with the FraB inhibitor or available in human foods. To determine if there are foods that have sufficient F-Asn, we measured F-Asn concentrations in a variety of human and animal foods. The 400 pmol/mg F-Asn found in mouse chow is sufficient to intoxicate a Salmonella fraB mutant in mouse models of salmonellosis, and several human foods were found to have F-Asn at this level or higher (fresh apricots, lettuce, asparagus, and canned peaches). Much higher concentrations (11 000-35 000 pmol/mg dry weight) were found in heat-dried apricots, apples, and asparagus. This report reveals possible origins of F-Asn as a nutrient source for Salmonella and identifies foods that could be used together with a FraB inhibitor as a therapeutic agent for Salmonella.
[Mh] Termos MeSH primário: Ração Animal/análise
Asparagina/análise
Asparagus (Planta)/química
Frutose/análise
Malus/química
Prunus armeniaca/química
Solanum tuberosum/química
[Mh] Termos MeSH secundário: Animais
Asparagus (Planta)/microbiologia
Temperatura Alta
Seres Humanos
Reação de Maillard
Malus/microbiologia
Prunus armeniaca/microbiologia
Salmonella enterica/genética
Salmonella enterica/metabolismo
Solanum tuberosum/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
30237-26-4 (Fructose); 7006-34-0 (Asparagine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04237


  4 / 1860 MEDLINE  
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[PMID]:27773231
[Au] Autor:Yu H; Seow YX; Ong PK; Zhou W
[Ad] Endereço:Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
[Ti] Título:Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.
[So] Source:Ultrason Sonochem;34:154-163, 2017 01.
[Is] ISSN:1873-2828
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:This study compared the effects of high-intensity ultrasound on Maillard reaction (MR) with those of thermally produced MR using a model system of d-xylose and l-lysine. The ultrasonic MR process had higher depletion rates of reactants and higher generation rates of intermediate MR products (MRPs) and melanoidins under relatively low processing temperatures (55 and 60°C). However, the rates were lower for ultrasonic MR than thermal MR when the processing temperature increased to 65, 70 and 75°C. Overall, ultrasonic MR had relatively low activation energy (E ) compared to thermal MR (e.g. 55.59 vs. 80.42kJmol for d-xylose depletion). Moreover, ultrasonic MR could produce at least one N-containing pyrazine (3-ethyl-2,5-dimethylpyrazine), one N-containing amine (butyl amine) and one O-containing volatile compound (maltol) that were absent from thermal MR. The difference in flavour generation might be a result of the extremely high, albeit momentary, temperature and pressure condition produced by high-intensity ultrasound.
[Mh] Termos MeSH primário: Lisina/química
Reação de Maillard
Ondas Ultrassônicas
Xilose/química
[Mh] Termos MeSH secundário: Cinética
Modelos Químicos
Pirazinas/química
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Pyrazines); A1TA934AKO (Xylose); K3Z4F929H6 (Lysine)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180131
[Lr] Data última revisão:
180131
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  5 / 1860 MEDLINE  
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[PMID]:29244828
[Au] Autor:Janssen RH; Lakemond CMM; Fogliano V; Renzone G; Scaloni A; Vincken JP
[Ad] Endereço:Food Quality and Design, Wageningen University, Wageningen, The Netherlands.
[Ti] Título:Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.
[So] Source:PLoS One;12(12):e0189685, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Insects are investigated as alternative protein source to meet the increasing demand for proteins in the future. Enzymatic browning occurring during grinding of insect and subsequent extraction of proteins can influence the proteins' properties, but it is unclear which enzymes are responsible for this phenomenon. This study was performed on larvae of three commonly used insect species, namely Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. Oxygen consumption measurements on protein extracts showed activity on L-tyrosine, L-3,4-di-hydroxy-phenylalanine (L-DOPA) and L-dopamine, indicating phenoloxidase as a key player in browning. Furthermore, no reaction on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) was observed, ruling out an important contribution of laccase to browning. The browning reaction was most prominent at pH 6 for T. molitor and A. diaperinus, and 7 for H. illucens. As the enzyme activity of H. illucens was the lowest with the darkest color formation, this was likely caused by another factor. The activity of phenoloxidase was confirmed for T. molitor and A. diaperinus by activity measurements after fractionation by anion-exchange chromatography. Color measurements showed the presence of activity on both L-DOPA and L-tyrosine in the same fractions. Both substrates were converted into dopachrome after incubation with enzyme-enriched fractions. No DOPA-decarboxylase, tyrosine hydroxylase and peroxidase activities were observed. By using native PAGE with L-DOPA as staining-solution, active T. molitor protein bands were resolved and characterized, identifying a tyrosinase/phenoloxidase as the active enzyme species. All together, these data confirmed that tyrosinase is an important enzyme in causing enzymatic browning in T. molitor and likely in A. diaperinus.
[Mh] Termos MeSH primário: Proteínas de Insetos/química
Reação de Maillard
Monofenol Mono-Oxigenase/química
Consumo de Oxigênio/genética
[Mh] Termos MeSH secundário: Sequência de Aminoácidos
Animais
Coleópteros/química
Coleópteros/genética
Dípteros/química
Dípteros/genética
Dopamina/química
Dopamina/genética
Proteínas de Insetos/genética
Larva/química
Larva/genética
Levodopa/química
Levodopa/genética
Monofenol Mono-Oxigenase/genética
Homologia de Sequência de Aminoácidos
Tenebrio/química
Tenebrio/genética
Tirosina/química
Tirosina/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Insect Proteins); 42HK56048U (Tyrosine); 46627O600J (Levodopa); EC 1.14.18.1 (Monophenol Monooxygenase); VTD58H1Z2X (Dopamine)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0189685


  6 / 1860 MEDLINE  
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[PMID]:28573682
[Au] Autor:Yu J; Zhang S; Zhang L
[Ad] Endereço:School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
[Ti] Título:Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.
[So] Source:J Sci Food Agric;98(1):190-197, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. RESULTS: These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. CONCLUSION: Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Culinária/métodos
Extratos Vegetais/química
Verduras/química
[Mh] Termos MeSH secundário: Capsicum/química
Culinária/instrumentação
Daucus carota/química
Temperatura Alta
Lycopersicon esculentum/química
Reação de Maillard
Cebolas/química
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Extracts)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170603
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8455


  7 / 1860 MEDLINE  
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[PMID]:27771089
[Au] Autor:Oh NS; Koh JH; Park MR; Kim Y; Kim SH
[Ad] Endereço:R&D Center, Seoul Dairy Cooperative, Ansan, Kyunggi 425-839, South Korea.
[Ti] Título:Short communication: Hypolipidemic and antiinflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in an animal model.
[So] Source:J Dairy Sci;99(12):9415-9423, 2016 Dec.
[Is] ISSN:1525-3198
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This study examined the effects of Maillard reaction products reacted by casein and lactose (cMRP) and of cMRP fermented by Lactobacillus fermentum H9 (F-cMRP) on hypolipidemic and antiinflammatory effects in rats fed a high-fat and high-cholesterol diet (HD). The HD-fed rats had significantly increased hepatic triglyceride concentrations compared with the rats fed a normal diet. It was shown that treatment with simvastatin, L. fermentum H9 (H9), cMRP, and F-cMRP decreased total triglycerides in the liver compared with the HD group. On histological analysis, a reduction of lipid accumulation in the liver and aortic tissues was observed in the cMRP, F-cMRP, and H9-fed rats. Also, F-cMRP and cMRP reduced intima-media thickness in the HD group. In addition, the H9, cMRP, and F-cMRP treatments significantly reduced the expression levels of ICAM-1 and VCAM-1, but not of MCP-1. In particular, the expressions of ICAM-1 and VCAM-1 were significantly decreased in the F-cMRP group compared with the HD group. These results of the present study suggest that cMRP and F-cMRP in dairy foods could potentially be used to prevent or treat cardiovascular diseases, especially atherosclerosis.
[Mh] Termos MeSH primário: Lactobacillus fermentum
Reação de Maillard
[Mh] Termos MeSH secundário: Animais
Espessura Intima-Media Carotídea
Colesterol/metabolismo
Hipercolesterolemia
Fígado/metabolismo
Ratos
Triglicerídeos/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Triglycerides); 97C5T2UQ7J (Cholesterol)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:171204
[Lr] Data última revisão:
171204
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  8 / 1860 MEDLINE  
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[PMID]:28873605
[Au] Autor:Yuan H; Sun L; Chen M; Wang J
[Ad] Endereço:College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
[Ti] Título:An analysis of the changes on intermediate products during the thermal processing of black garlic.
[So] Source:Food Chem;239:56-61, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The thermal processing of black garlic was simulated. Fresh garlic was incubated at 55°C with 80% humidity and sampled every 5 or 10days. The changes in relevant products were as follows: the fructan content was decreased by 84.79%, and the fructose content was increased by 508.11%. The contents of Maillard reaction intermediate products were first increased and then decreased. The colour of garlic gradually became dark and the pH decreased from 6.13 to 4.00. By analyzing these changes, the mechanism of black garlic formation and the changes on the Maillard reaction were revealed. The sweetness of black garlic resulted mainly from the fructose that was produced, and the black colour was largely due to the Maillard reaction between fructose/glucose and amino acids. An understanding of this process is useful to explain the formation mechanism of black garlic and could lead to better control of the quality of black garlic.
[Mh] Termos MeSH primário: Alho
[Mh] Termos MeSH secundário: Aminoácidos
Frutose
Glucose
Reação de Maillard
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 30237-26-4 (Fructose); IY9XDZ35W2 (Glucose)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  9 / 1860 MEDLINE  
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[PMID]:28873582
[Au] Autor:Jiang W; Chen Y; He X; Hu S; Li S; Liu Y
[Ad] Endereço:Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
[Ti] Título:A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application.
[So] Source:Food Chem;239:377-384, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The tyramine/glucose Maillard reaction was proposed as an emerging tool for tyramine reduction in a model system and two commercial soy sauce samples. The model system was composed of tyramine and glucose in buffer solutions with or without NaCl. The results showed that tyramine was reduced in the model system, and the reduction rate was affected by temperature, heating time, initial pH value, NaCl concentration, initial glucose concentration and initial tyramine concentration. Changes in fluorescence intensity and ultraviolet-visible (UV-vis) absorption spectra showed three stages of the Maillard reaction between tyramine and glucose. Cytotoxicity assay demonstrated that tyramine/glucose Maillard reaction products (MRPs) were significantly less toxic than that of tyramine (p<0.05). Moreover, tyramine concentration in soy sauce samples was significantly reduced when heated with the addition of glucose (p<0.05). Experimental results showed that the tyramine/glucose Maillard reaction is a promising method for tyramine reduction in foods.
[Mh] Termos MeSH primário: Glucose/química
Tiramina/química
[Mh] Termos MeSH secundário: Reação de Maillard
Alimentos de Soja
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
IY9XDZ35W2 (Glucose); X8ZC7V0OX3 (Tyramine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  10 / 1860 MEDLINE  
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[PMID]:28799853
[Au] Autor:Xue F; Wu Z; Tong J; Zheng J; Li C
[Ad] Endereço:a School of Pharmacy , Nanjing University of Chinese Medicine , Nanjing , China.
[Ti] Título:Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates.
[So] Source:Biosci Biotechnol Biochem;81(10):1891-1898, 2017 Oct.
[Is] ISSN:1347-6947
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study investigated the effects of high-intensity ultrasound and glycosylation on the structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein isolate (BPI). The covalent attachment of dextran to BPI was confirmed by examination of the Fourier-transform infrared spectra. Emulsifying properties of the conjugates obtained by ultrasound treatment were improved as compared to those obtained by classical heating. Structural feature analyses suggested that conjugates obtained by ultrasound treatment had less α-helix and more random coil, higher surface hydrophobicity and less compact tertiary structure as compared to those obtained by classical heating. The surface activity measurement revealed that the BPI-dextran conjugates obtained by ultrasound treatment were closely packed and that each molecule occupied a small area of the interface. Combination of ultrasonic treatment and glycosylation was proved to be an efficient way to develop new stabilizers and thickening agents for food in this study.
[Mh] Termos MeSH primário: Dextranos/metabolismo
Fagopyrum/química
Proteínas de Plantas/química
Proteínas de Plantas/metabolismo
Ondas Ultrassônicas
[Mh] Termos MeSH secundário: Adsorção
Glicosilação
Interações Hidrofóbicas e Hidrofílicas
Reação de Maillard
Óleos/química
Estabilidade Proteica
Propriedades de Superfície
Água/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dextrans); 0 (Oils); 0 (Plant Proteins); 059QF0KO0R (Water)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170812
[St] Status:MEDLINE
[do] DOI:10.1080/09168451.2017.1361805



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