Results 131 to 140 of about 818 (159)

Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems

Proceedings. Annual meeting - American Society of Brewing Chemists, 1956
(1956). Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 14, Proceedings of the Annual Meeting 1956, pp. 13-21.
G. E. Pollock, J. A. Siefker
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Thermal Degradation Studies of Food Melanoidins

Journal of Agricultural and Food Chemistry, 2005
Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols.
An, Adams, Rosa Cinzia, Borrelli, Vincenzo, Fogliano, Norbert, De Kimpe   +3 more
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CHAPTER 29. Melanoidins

2019
Melanoidins are high molecular weight brown compounds containing nitrogen, defined as end products of Maillard reaction. Coffee brews, prepared from roasted and ground coffee beans, are one of the main sources of melanoidins in the human diet. Polysaccharides, proteins, chlorogenic acids, and sucrose are involved in coffee melanoidins formation ...
Ana S. P. Moreira, Joana Simões, Cláudia P. Passos, Fernando M. Nunes, M. Rosário M. Domingues, Manuel A. Coimbra   +5 more
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Photosensitizer Activity of Model Melanoidins

Journal of Agricultural and Food Chemistry, 2005
This study investigates the potential of melanoidins, the brown pigments formed during Maillard reaction in thermally processed foods, to act as photosensitizers. Seven model melanoidins obtained from different amino and carbonyl compounds were irradiated in a photoreactor or exposed to sunlight.
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Thermal Degradation Studies of Glucose/Glycine Melanoidins

Journal of Agricultural and Food Chemistry, 2002
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 degrees C.
Abbaspour Tehrani, Kourosch, Kersiene, Milda, Adams, An, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
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New biological properties of coffee melanoidins

Food & Function, 2013
Water-soluble melanoidins isolated from roasted coffee induced ex vivo changes in the bioelectric and contractile activity of rat circular gastric smooth muscle tissues. They provoked a depolarization of smooth muscle cellular membranes and an increase in Ca²⁺-influx as evidenced by the increase in the frequency and amplitude of Ca²⁺-generated spike ...
Mariana D, Argirova, Iliyana D, Stefanova, Athanas D, Krustev   +2 more
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ON MELANOIDIN FORMATION WITH FURFURAL PARTICIPATION: SYNTHESIS OF MELANOIDINS FROM FURFURAL AND GLYCINE

Journal of Food Processing and Preservation, 1983
A method for synthesis of model melanoidins at high yields from furfural and glycine is proposed. It was found that for themelanoidinthe elemental composition, and the IR, UV and mass spectra did not change considerably during the course of the reaction.
TZVETAN DIMITROV OBRETENOV, OGNYAN KUZMANOV ARGIROV, ILIVA BLAGOEV RASHKOV   +2 more
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Low Molecular Weight Melanoidins in Coffee Brew

Journal of Agricultural and Food Chemistry, 2008
Analysis of low molecular weight (LMw) coffee brew melanoidins is challenging due to the presence of many non-melanoidin components that complicate analysis. This study focused on the isolation of LMw coffee brew melanoidins by separation of melanoidins from non-melanoidin components that are present in LMw coffee brew material.
Bekedam, E.K., Roos, E., Schols, H.A., van Boekel, M.A.J.S., Smit, G.   +4 more
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Bread crust melanoidins as potential prebiotic ingredients

Molecular Nutrition & Food Research, 2005
Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown color and high molecular weight. The physiological properties of melanoidins have been widely investigated and there is a general consensus on their poor digestibility and bioavailability.
BORRELLI, RC, FOGLIANO, VINCENZO
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Zur Kenntnis der Melanoidine

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1953
Nach der Definition und Charakterisierung der Melanoidine und der zu ihrer Bildung fuhrenden Reaktionen zwischen Carbonyl- und Aminogruppen wurde auf ihre Ahnlichkeit mit den Huminsauren und auf ihre Bedeutung fur die Lebensmittelchemie hingewiesen. Da die Aufklarung des Aufbaues der Melanoidine mit den klassischen organisch-chemischen Methoden infolge
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