Results 101 to 110 of about 1,510 (207)

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  

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

Study on physicochemical properties and antioxidant activities of melanoidins extracted from low thermal induced black Lycium barbarum L.

Food Innovation and Advances
In this study, static and dynamic desorption methods, infrared spectroscopy and, in vitro antioxidant modeling were used to isolate, purify, and investigate the bioactivity of melanoidins extracted from hypoheat-induced Lycium barbarum L.
Junran Chen, Jie Wang, Yaxiao Liu, Haichuan Li, Wenjing Wang, Yue Pan, Yunfeng Hu   +6 more
doaj   +1 more source

Biological and bioelectrochemical treatment for melanoidin removal from aqueous systems and wastes and study of melanoidin biological activity

, 2019
In the present thesis, synthetic melanoidin solutions were prepared by the reaction of glucose with amino acids glycine, lysine, glutamate and aspartic acid. Each melanoidin solutions of them was separated into fractions of low ( 10 kDa) molecular weight,
Τσιακίρη, Ελένη, Tsiakiri, Eleni   +1 more
core   +1 more source

Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant

Jurnal Teknologi dan Industri Pangan, 2010
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases the nutritional quality and ...
Dedin F R, Dedi Fardiaz, Anton Apriyantono, Nuri Andarwulan   +3 more
doaj  

Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects

Fermentation
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses.
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic, Ariovaldo José da Silva   +5 more
doaj   +1 more source

Melanoidin antioxidant and anticaries properties

, 2009
Maillard reaction takes place at high rate in thermal treated foods, such as bakery products, coffee, barley coffee, beer, giving rise to a large number of compounds with different chemical features, molecular weight (MW) and health-promoting or ...
Pruzzo Carla, Stauder M., Stauder Monica, PAPETTI, ADELE, DAGLIA, MARIA, Giusto Giovanni, GAZZANI, GABRIELLA, Giusto G.   +7 more
core  

Computer simulation of the infrared spectra of synthetic melanoidin monomers using hyperchem software

, 1999
SILVANIA DESQUITADO RODULFO. University of the Philippines Los Banos. October 1999. Computer Simulation of the Infrared Spectra of Synthetic Melanoidin Monomers Using Hyperchem Software Adviser: Dr. Ernesto J. del Rosario. Members: Dr. Cleofe A Calanasan,
Rodulfo, Silvania D
core  

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  

Isolation of a novel soil fungus VT-NSK capable of utilizing the distillery spentwash and synthetic melanoidin – a preliminary report [PDF]

, 2012
Soil samples collected from Mc Dowell’s Distillery Ltd, Aleppey, India were screened for potent melanoidin degrading fungus. Seven fungi were obtained in pure culture.
T A, Jayanthi, V, Thankamani, Kumar, Neethu S, B, Kavitha   +3 more
core