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Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]
Food Chem XYu SM +5 more
europepmc +1 more source
Coffee and Physical Performance: What Is Driven by Caffeine and What Is Not. [PDF]
NutrientsGrzelczyk J +4 more
europepmc +1 more source
The role of peptides and proteins in melanoidin formation
Journal of Mass Spectrometry, 2009 AbstractHigh‐molecular‐weight (HMW) coloured compounds called melanoidins are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups and carbohydrates. The melanoidin structure is not definitively
SMANIOTTO A +3 more
core +7 more sources
Water Research, 2009 The aim of this study was to detect and characterise melanoidin in sewage treatment plant (STP) effluent, and to study the ability of alum coagulation to remove the colour and dissolved organic nitrogen (DON) associated with melanoidin. The melanoidin is
Paul Lant
exaly +2 more sources
Phenylglycosylamines in Melanoidin Reaction
GEORGIAN SCIENTISTSBy the example of N-carboxy-phenylglycosylamines and N-hydroxy-phenylglycosylamines we have studied the dependence of transformation of N-glucoside – a key product of Maillard reaction on reaction medium pH and temperature [1,2].
Nino Karkashadze +6 more
openaire +2 more sources
How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose [PDF]
European Food Research and Technology, 2022 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).
Franz-Josef Schmitt +2 more
exaly +2 more sources
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Characterization of melanoidins by IR spectroscopy—I. Galactose-glycine melanoidins
Organic Geochemistry, 1986Abstract A comparative IR spectral study was conducted with synthetic melanoidins which were prepared from various ratios of sugars and amino acids and a pseudomelanoidin which was prepared from sugar only. A significant resemblance was observed between the pseudomelanoidin and the melanoidin prepared from a high (9:1) sugar ratio (type 1). Another
Y. Rubinsztain +4 more
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2015
Abstract Coffee roasting influences the taste of the coffee brew by physically and chemically changing the coffee seed. Different compounds found in green coffee beans, such as proteins, polysaccharides, and phenolic compounds, are degraded/transformed to some extent, giving rise to a decrease of the amount of carbohydrates and chlorogenic acids and ...
José A. Rufián-Henares +1 more
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Abstract Coffee roasting influences the taste of the coffee brew by physically and chemically changing the coffee seed. Different compounds found in green coffee beans, such as proteins, polysaccharides, and phenolic compounds, are degraded/transformed to some extent, giving rise to a decrease of the amount of carbohydrates and chlorogenic acids and ...
José A. Rufián-Henares +1 more
openaire +1 more source
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 +2 more
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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 +2 more
openaire +1 more source
Kinetics of the melanoidin reaction
Food processing industry, 2022Описаны кинетические характеристики образования меланоидинов: группы красящих веществ, формирующихся в пищевых производствах (солодовенном, пивоваренном, винодельческом, хлебопекарном, молочном, консервном и др.). В реакциях меланоидинообразования участвуют все сахара и аминокислоты, за исключением серосодержащих аминокислот.
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