Results 21 to 30 of about 1,566 (209)
ANTIMICROBIAL ACTIVITY OF MELANOIDINS [PDF]
Journal of Food Quality, 2007 ABSTRACT Melanoidins are high molecular weight compounds formed during the final stage of the Maillard reaction. Melanoidins have been studied in recent years because of their nutritional, biological and health implications, apart from their role on the stability during processing and shelf life of foods.
Rufián Henares, J. A., Morales, F. J.
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Scavenging of Active Oxygens By Melanoidin [PDF]
Agricultural and Biological Chemistry, 1989 Mise en evidence par resonance electronique de spin de l'effet antioxydant des melanoidines vis-a-vis des formes actives de l'oxygene, principalement les radicaux superoxyde et le peroxyde d ...
HAYASE, Fumitaka +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, Rzeski, W.
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Physiological relevance of dietary melanoidins [PDF]
Amino Acids, 2010 Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust, bakery products, black beer and cocoa. Although the chemical structures of melanoidins are widely unknown, data from gravimetric techniques allow to roughly estimate a daily intake in the order of 10 g with a Western diet ...
Morales, Francisco J. +2 more
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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 ...
GOMYO, Toshiharu +4 more
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Decolorization of Distillery Effluent (Molasses Melanoidin) by Yeast Strain, Candida Glabrata [PDF]
, 2023 Distillery effluent contains about 2% (w/W) of dark brown Xenobiotic compound, melanoidin. Melanoidin is major source of environmental pollution due to its recalcitrant nature, therefore may be treated before disposal. The aim of this study was to ...
#Anurag Singh, Rajeeva Gaur, Ranjit Singh, Tuhina Verma, Santosh kumar singh, Deependra Bahadur Singh
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Describing Polymers Synthesized from Reducing Sugars and Ammonia Employing FTIR Spectroscopy
مجلة بغداد للعلوم, 2022 Melanoidins can be diagnosed using the Fourier transform infrared (FTIR) technique. UV/Vis is an effective tool for both qualitative and quantitative analysis of chemical components in melanoidin polymers.
Ghassan Faisal Mohsin +2 more
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Advanced treatment methods of melanoidin for the effective remediation of distillery spentwash [PDF]
, 2023 Supervisors: Pandey, Lalit Mohan and Kundu, Lal MohanThe melanoidin-containing wastewater, particularly distillery spentwash possesses very high loads of chemical oxygen demand (COD) and other organic and inorganic pollutants.
Verma, Rahul
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An Assessment of the Bioactivity of Coffee Silverskin Melanoidins [PDF]
Foods, 2019 Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained
Silvia Tores de la Cruz +8 more
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Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics
Frontiers in Microbiology, 2022 Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear.
Shuai Luo +10 more
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