Results 161 to 170 of about 1,566 (209)

Effect of the pelleting process on diet formulations with varying levels of crystalline amino acids and reducing sugars on digestibility in growing pigs. [PDF]

J Anim Sci
Dunmire KM, Lopez DA, Zhang Y, Jones CK, Li Y, Woodworth JC, Goodband RD, Tokach MD, Stark CR, Stein HH, Paulk CB.   +10 more
europepmc   +1 more source

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]

Foods
Panpipat W, Khaochamnan N, Thongkhaow S, Anantawat V, Saelee N, Castro-Muñoz R, Chaijan M.   +6 more
europepmc   +1 more source

Maillard Reaction Modification of Walnut Gluten Antioxidant Peptides: Process Optimization, Conformational Rearrangement, and Flavor Formation. [PDF]

Foods
Gao Y, Lu Z, Yang H, Liu S, Wang L, Ma Q, La Z, Baligen M, Kong L.   +8 more
europepmc   +1 more source

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, Clemens Kanzler, Ghassan Faisal Mohsin   +2 more
exaly   +2 more sources

Simultaneous colour and DON removal from sewage treatment plant effluent: Alum coagulation of melanoidin

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

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Characterization of melanoidins by IR spectroscopy—I. Galactose-glycine melanoidins

Organic Geochemistry, 1986
Abstract 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, S. Yariv, P. Ioselis, Z. Aizenshtat, R. Ikan   +4 more
openaire   +1 more source

Melanoidins in Coffee

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, Silvia Pastoriza   +1 more
openaire   +1 more source

Kinetic Analysis of the Inhibition by Melanoidin of Trypsin. [PDF]

Bioscience, Biotechnology and Biochemistry, 1996
The inhibition by melanoidin of trypsin was investigated in a kinetic approach. Melanoidin was prepared by the Maillard reaction between D-glucose and glycine, and BANA was used as a substrate. The inhibition was found to follow a non-competitive mode with a Ki of 5.8% and to be exerted through an electrostatic interaction between melanoidin and ...
HIRANO, Miyuki, MIURA, Masayo, GOMYO, Toshiharu   +2 more
exaly   +3 more sources

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
openaire   +1 more source