Results 181 to 190 of about 1,510 (207)

Investigations on the structural units of melanoidins

Organic Geochemistry, 1984
Abstract A series of sugar-amino acid derived melanoidins were synthesized and their chemical and physical properties were evaluated using spectral, chemical and thermal analyses. It is suggested that the melanoidin “back-bone” is probably a sugar-moiety polymer in which various nitrogen containing groups are grafted.
Y. Rubinsztain, P. Ioselis, R. Ikan, Z. Aizenshtat   +3 more
openaire   +1 more source

Formation of melanoidins in the presence of H2S

Organic Geochemistry, 1990
Abstract The formation of melanoidins from d -lysine in the presence of H 2 S and N 2 was examined to clarify the effect of H 2 S on the condensation of sugars and amino acids. Significant amounts of dark brown-colored precipitates formed in a mixture of glucose and lysine heated at 80°C for 20 days under N 2 .
Noriyuki Suzuki, R. Paul Philp
openaire   +1 more source

Characterization of Model Melanoidins by the Thermal Degradation Profile

Journal of Agricultural and Food Chemistry, 2003
Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine ...
Adams, An, Abbaspour Tehrani, Kourosch, Kersiene, Milda, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
openaire   +3 more sources

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
openaire   +3 more sources

Biological Effects of Coffee Melanoidins

2015
Coffee melanoidins are brownish high-molecular-weight compounds produced during coffee roasting. There are a plethora of fractions with different chemical composition–structure and probably different biological effects behind the term “coffee melanoidins.” Such biological activities include antioxidant, antimicrobial, antihypertensive, prebiotic ...
José A. Rufián-Henares, Silvia Pastoriza   +1 more
openaire   +1 more source

Melanoidins and Beer Foam

Journal of the American Society of Brewing Chemists, 1978
G. Jackson, T. Wainwright
openaire   +2 more sources

Melanoidins and carbohydrates in roasted barley

Journal of Agricultural and Food Chemistry, 1975
B L, Milić, B, Grujić-Injac, M V, Piletić, S, Lajsić, L A, Kolarov   +4 more
openaire   +2 more sources

Enhanced melanoidin removal by amine-modified Phyllanthus emblica leaf powder

Bioresource Technology, 2021
Lalit Pandey, Lal Mohan Kundu
exaly  

Food-borne melanoidin based peroxidase mimic for the precise detection of total antioxidant capacity

Microchemical Journal, 2023
Wentao Zhang, Yanmin Liang, Jie Dan
exaly  

Kurozu melanoidin, a novel oligoglucan-melanoidin complex from Japanese black vinegar, suppresses adipogenesis in vitro

Journal of Functional Foods, 2020
Keiji Hasumi, Eriko Suzuki
exaly