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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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Food Chemistry, 2011
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina, Brudzynski, Danielle, Miotto
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Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina, Brudzynski, Danielle, Miotto
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Organic Geochemistry, 1986
Abstract The infrared spectra of melanoidins which were prepared from galactose and neutral and basic amino acids (at various ratios) support in general the conclusion gained in Part I of this series. A striking resemblance in the IR spectra was obtained in melanoidins which were prepared from a high ratio of sugar to amino acids (Type 1).
Y. Rubinsztain +4 more
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Abstract The infrared spectra of melanoidins which were prepared from galactose and neutral and basic amino acids (at various ratios) support in general the conclusion gained in Part I of this series. A striking resemblance in the IR spectra was obtained in melanoidins which were prepared from a high ratio of sugar to amino acids (Type 1).
Y. Rubinsztain +4 more
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