Results 91 to 100 of about 1,566 (209)

How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose

The chemical composition of melanoidins formed from glucose (Glc) and alanine (Ala) in different molar ratios was investigated using UV/Vis, FTIR, EPR spectroscopy and elemental analysis (EA).
Mohsin, Ghassan Faisal, Schmitt, Franz-Josef, Kanzler, Clemens, Alzubaidi, Azalldeen Kazal, Hornemann, Andrea   +4 more
core   +1 more source

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

Journal of Food Quality, 2019
Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the ...
Yimeng Zhao, Yongli Jiang, Yanfang Ding, Danfeng Wang, Yun Deng   +4 more
doaj   +1 more source

Combined fenton oxidation and chemical coagulation for the treatment of melanoidin/phenolic acid mixtures and sugar juice [PDF]

, 2017
The use of SO2 via the sulfitation process for the production of plantation white sugar is discouraged in many countries because of the health risks surrounding the consumption of contaminated sugar containing residual sulfur.
Doherty, William O.S., John P. Bartley, William O. S. Doherty, John P. Bartley (2949366), Danny M. T. Nguyen, Danny M. T. Nguyen (3705502), William O. S. Doherty (1657744), Nguyen, Danny M.T., Bartley, John P.   +8 more
core   +2 more sources

Melanoidins from Coffee and Lipid Peroxidation [PDF]

, 2015
Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may already be present in oxidized food, and they may be generated during digestion of highly oxidizable food such as meat.
openaire   +1 more source

Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins

Medical Sciences Forum
Melanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed.
João Siopa, Miguel Ribeiro, Fernanda Cosme, Fernando M. Nunes   +3 more
doaj   +1 more source

Antioxidant activity of the melanoidin fractions formed from DGlucose and D-Fructose with L-Asparagine in the Maillard reaction

Scientia Agropecuaria, 2013
Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L‑
A.P Echavarría, J. Pagán, A. Ibarz
doaj   +1 more source

Kajian Metabolomik Peranan Fenolik Dan Melanoidin Terhadap Aktivitas Antioksidan Ekstrak Kopi Robusta Dan Arabika Asal Indonesia

, 2017
absorbansi gugus fungsi tiap sampel. Nilai absorbansi dari spektrum FTIR ekstrak kopi digunakan untuk analisis kemometrik PCA (principle component analysis), PLS (partial least square), dan OPLS (orthogonal partial least square) yang dihubungkan dengan ...
Kurniawan, Muhammad Fakih
core  

Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı

, 2021
In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire   +1 more source

ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant]

Jurnal Teknologi dan Industri Pangan, 2006
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety ...
Dedin FR1), Dedi Fardiaz2), Anton Apriyantono2), Nuri Andarwulan2)   +3 more
doaj  

The Impact of Brewing Methods on the Quality of a Cup of Coffee

Beverages
A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role.
Alessandro Genovese, Nicola Caporaso, Antonietta Baiano   +2 more
doaj   +1 more source