Results 1 to 10 of about 813 (112)
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage [PDF]
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
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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.
Apichon Watcharenwong +2 more
exaly +3 more sources
Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity [PDF]
Frontiers in NutritionIntroductionObesity, a growing public health issue, is closely associated with excessive energy intake and gut microbiota imbalances. Despite the increasing attention given to black jujube as a blackened fermented food in recent years, the role of its ...
Xi Che +5 more
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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
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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
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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
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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
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Applied Water Science, 2022 Distillery industry is amidst the top source of surface water pollution owing to its very high content of recalcitrant organics, inorganics, and persistent turbidity contents.
Subhi Rizvi +2 more
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Antioxidants, 2021 Willowherb (Epilobium angustifolium L., family Onagraceae) is a well-known food and medicinal plant used after fermentation as a source of beverages with high antioxidant potential.
Daniil N. Olennikov +2 more
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Sorption of melanoidin onto surfactant modified zeolite [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2011 Melanoidin is responsible for the dark brown colour of distillery wastewater. Discharge of coloured wastewater has a major environmental impact on the biota of the receiving water body.
Onyango Maurice S. +4 more
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