Results 1 to 10 of about 856 (175)
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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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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Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota [PDF]
Microorganisms, 2022 Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment.
Sumudu Rajakaruna +4 more
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Journal of Functional Foods, 2020 The black vinegar “kurozu” has an anti-obesity potential, but its active principle is unknown. Here, we isolate and characterize a novel oligoglucan-melanoidin complex, designated kurozu melanoidin (KZM), that suppresses adipogenesis in vitro. KZM was isolated by organic solvent extraction, followed by size-exclusion chromatography.
Keiji Hasumi
exaly +3 more sources
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. [PDF]
J Agric Food ChemCoffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far.
Raupbach J, Troise AD, Fogliano V.
europepmc +4 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
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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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