Results 1 to 10 of about 181 (113)
Decolorization of Melanoidin Using Sono–Fenton and Photo–Fenton Processes
Waste, 2023 Ethanol production wastewater contains high quantities of dark–brown pigments (melanoidin) that result in low color removal using conventional biological treatments.
Chainarong Sakulthaew +2 more
exaly +3 more sources
Kinetic Analysis of the Inhibition by Melanoidin of Trypsin [PDF]
Bioscience, Biotechnology and Biochemistry, 1996 The inhibition by melanoidin of trypsin was investigated in a kinetic approach. Melanoidin was prepared by the Maillard reaction between D-glucose and glycine, and BANA was used as a substrate. The inhibition was found to follow a non-competitive mode with a Ki of 5.8% and to be exerted through an electrostatic interaction between melanoidin and ...
Toshiharu Gomyo
exaly +3 more sources
Potential Degradation and Kinetics of Melanoidin by Using Laccase from White Rot Fungus
Applied Environmental Research, 2020 This study was attempted to use laccase extracted from white rot fungus to remove melanoidin in the ethanol production wastewater. The isolated fungus producing the highest laccase was identified as Megaspororia sp.
Wittawat Toomsan +4 more
doaj +7 more sources
Evaluation of Melanoidin Contribution to Colour Characteristics of Brewing Products [PDF]
BIO Web of Conferences, 2023 The article focuses on the issue of melanoidin quantification and its influence on the color characteristics of brewing products. It is shown that the reaction conditions (100±2)°C, the processing time of 2 hours and a certain list of sugars and amino ...
Gribkova Irina +4 more
doaj +1 more source
Shipin gongye ke-ji, 2023 Using black garlic as raw material, the melanoidin in black garlic was extracted by ultrasonic method, and the extraction conditions were optimized. On the basis of the single factor experiments, the volume fraction of ethanol, the ratio of material to ...
Qingchao JIA, Yan LI
doaj +1 more source
Journal of Food Protection, 2023 Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°
Eisuke Maesaka +4 more
doaj +1 more source
ANTIMICROBIAL ACTIVITY OF MELANOIDINS [PDF]
Journal of Food Quality, 2007 ABSTRACT Melanoidins are high molecular weight compounds formed during the final stage of the Maillard reaction. Melanoidins have been studied in recent years because of their nutritional, biological and health implications, apart from their role on the stability during processing and shelf life of foods.
Rufián Henares, J. A., Morales, F. J.
openaire +2 more sources
Scavenging of Active Oxygens By Melanoidin [PDF]
Agricultural and Biological Chemistry, 1989 Mise en evidence par resonance electronique de spin de l'effet antioxydant des melanoidines vis-a-vis des formes actives de l'oxygene, principalement les radicaux superoxyde et le peroxyde d ...
HAYASE, Fumitaka +3 more
openaire +2 more sources
Biological Properties of Melanoidins: A Review [PDF]
International Journal of Food Properties, 2013 Melanoidins are brown, high molecular weight products of Maillard reaction, which takes place during thermal processing of food. They are formed in a multistage reaction between reducing sugars and compounds possessing free amino groups and found in roasted coffee, bakery products, cooked meat, beer, honey, sweet wine, processed tomatoes, and fiber ...
Ewa Langner, Rzeski, W.
openaire +3 more sources
Food Technology and Biotechnology, 2023 Research background. The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo
Xiaomin Tang +7 more
doaj +1 more source