Papers mentioning arabica coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the effects of agin... Read full abstract on PubMed →
BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are... Read full abstract on PubMed →
Although Brazil is the largest raw coffee producer and exporter in the world, a large amount of its Arabica coffee production is considered inappropriate for exportation. This by-p... Read full abstract on PubMed →
Cutting and steaming of purple-fleshed sweet potato (PFSP) tubers into segments improves cooking efficiency, but more contact with the air steam increases the loss of bioactive com... Read full abstract on PubMed →
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction betw... Read full abstract on PubMed →
This literature review explores the role of dietary oxalate in the development of chronic inflammatory kidney disease in middle-aged and older individuals. The authors pose the fol... Read full abstract on PubMed →
Maillard flavor compounds, such as 2,3,5-trimethylpyrazine, have been frequently identified in thermally processed food products, such as popcorn and peanuts. However, the origin o... Read full abstract on PubMed →
Biofilms on food-contact surfaces act as potential reservoirs of microbial pathogens and can cause operational problems. The search for effective biofilm control agents is a signif... Read full abstract on PubMed →
Direct and rapid analysis of glyoxal by soft ionization mass spectrometry remains a great challenge due to its low ionization efficiency in existing soft ionization techniques, suc... Read full abstract on PubMed →
Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides an... Read full abstract on PubMed →
Oxalic acid and sulfate salts are major components of aerosol particles. Here, we explore the potential for their respective precursor species, glyoxal and SO2, to form atmospheric... Read full abstract on PubMed →
Reactive 1,2-dicarbonyl compounds (DCs) are generated from carbohydrates during food processing and storage and under physiological conditions. In the recent decades, much knowledg... Read full abstract on PubMed →
Amongst all kinds of coffee brews, “specialty coffee” is conspicuous in particular by a unique flavour. “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneou... Read full abstract on PubMed →
Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of... Read full abstract on PubMed →
Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased... Read full abstract on PubMed →
INTRODUCTION: Finger millet (Eleusine coracana) is gaining increasing recognition as a functional food and a promising source of nutraceuticals for mitigating metabolic disorders,... Read full abstract on PubMed →
The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accele... Read full abstract on PubMed →
Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process... Read full abstract on PubMed →
Tamarindus indica is one of the tropical medicinal plants that has been attributed curative potential of numerous diseases by many rural dwellers. This study was designed to evalua... Read full abstract on PubMed →
This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.