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Chemical Studies on Melanoidins [PDF]
Agricultural and Biological Chemistry, 1972 Nondiffusable melanoidin obtained from a glycine-xylose system was heated in aqueous media, and the resulting chemical changes, as affected by the presence of oxygen, pH value, temperature and the addition of transitional metals, were investigated.Melanoidin, when heated at 90°C in an aqueous solution, caused remarkable discolorization accompanied by ...
Toshiharu Gomyo +4 more
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Engineering and Applied Science Research, 2022 A detailed breakdown of synthetic melanoidin at the fractionations of molecular cut off points of 10kDa, 5kDa and 1kDa using sterlitech ultrafiltration membranes had been conducted by applying DOC, pH, UV-vis254, SSAC346, FTIR and EEMs as a surrogate ...
Kowit Suwannahong +4 more
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Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region.
Paniz Khaloo Kermani +3 more
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Biological Properties of Melanoidins: A Review [PDF]
International Journal of Food Properties, 2013 Melanoidins are brown, high molecular weight products of Maillard reaction, which takes place during thermal processing of food. They are formed in a multistage reaction between reducing sugars and compounds possessing free amino groups and found in roasted coffee, bakery products, cooked meat, beer, honey, sweet wine, processed tomatoes, and fiber ...
Ewa Langner, Wojciech Rzeski
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Frontiers in Nutrition, 2021 The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5,
Analía Rodríguez +7 more
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Bioremediation of melanoidin contamination in distillery effluent using Aspergillus brasiliensis
BioTechnologia, 2020 The current investigation is the first report of utilization of Aspergillus brasiliensis for the decolorization of melanoidin in distillery effluent.
TANIM ARPIT SINGH +7 more
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KINETICS OF MELANOIDIN ADSORPTION FROM AQUEOUS SOLUTIONS WITH ACTIVATED CARBONS [PDF]
Техника и технология пищевых производств, 2017 The main reason of melanoidins penetration into water basins is their inflow with industrial waste water. Melanoidins are widely used in industrial sector, thus food industry wastes can lead to ecosystem pollution.
Zelenaya K.V. +2 more
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Valorization of Distillery Stillage for Bioenergy Production: A Review
Energies, 2021 In alcohol distilleries, the amount of distillery stillage generated can be up to 15 times larger than the amount of alcohol produced. The stillage has high concentrations of organics and nitrogen, a low pH, and a dark brown color. Currently, stillage is
Magdalena Zielińska +2 more
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BMC Biotechnology, 2012 Background Sugarcane distilleries use molasses for ethanol production and generate large volume of effluent containing high biological oxygen demand (BOD) and chemical oxygen demand (COD) along with melanoidin pigment.
Tiwari Soni, Gaur Rajeeva, Singh Ranjan
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Foods, 2023 Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food.
Bobo Wang +5 more
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