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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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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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Photosensitizer Activity of Model Melanoidins
Journal of Agricultural and Food Chemistry, 2005This 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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Biodegradable Photonic Melanoidin for Theranostic Applications
ACS Nano, 2015Light-absorbing nanoparticles for localized heat generation in tissues have various biomedical applications in diagnostic imaging, surgery, and therapies. Although numerous plasmonic and carbon-based nanoparticles with strong optical absorption have been developed, their clearance, potential cytotoxicity, and long-term safety issues remain unresolved ...
Lee, Min-Young +7 more
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New biological properties of coffee melanoidins
Food & Function, 2013Water-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 +2 more
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Nature of Phenolic Compounds in Coffee Melanoidins
Journal of Agricultural and Food Chemistry, 2014Phenolic compounds are incorporated into coffee melanoidins during roasting mainly in condensed form (42-62 mmol/100 g) and also in ester-linked form (1.1-1.6 mmol/100 g), with incorporation levels depending on the green coffee chlorogenic acid content.
Carina, Coelho +6 more
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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 +5 more
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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 +5 more
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Melanoidins in the Maillard reaction
1998Abstract This paper is a review of the studies on melanoidins, the end heavy products of the Maillard reaction. It deals with the description of melanoidins in foods and model systems as well as their physical and chemical methods of analysis, their chemical properties and their biological and antioxidative activities in vivo and in nature.
T. Obretenov, G. Vernin
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Thermal Degradation Studies of Food Melanoidins
Journal of Agricultural and Food Chemistry, 2005Food 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 +3 more
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The role of peptides and proteins in melanoidin formation
Journal of Mass Spectrometry, 2009AbstractHigh‐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
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