Results 21 to 30 of about 1,510 (207)
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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Applied Water Science, 2022 Distillery industry is amidst the top source of surface water pollution owing to its very high content of recalcitrant organics, inorganics, and persistent turbidity contents.
Subhi Rizvi +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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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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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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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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The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
Fermentation, 2023 Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different qualities are formed owing to the stacking fermentation.
Qi Zhu +8 more
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Simultaneous adsorption and biodegradation of synthetic melanoidin [PDF]
, 2014 Molasses spent wash contains melanoidin, a dark brown recalcitrant compound. It is not easily biodegraded and causes a number of problems such as reduction in photosynthetic activities and dissolved oxygen when discharged to aqueous environment. Being an
Onyango, MS +4 more
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Decolorization of Distillery Effluent by the Novel Bacterial Strain Bacillus nitratireducens (B2)
Journal of Pure and Applied Microbiology, 2023 As sugarcane molasses is converted into ethanol, a sizable volume of effluent with high biochemical oxygen demand (BOD) and chemical oxygen demand(COD) is generated. This effluent contains melanoidin.
Ajad Patel, Ranjan Singh, Rajeeva Gaur
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Melanoidin as a Novel Trypsin Inhibitor
Bioscience, Biotechnology, and Biochemistry, 1994 Melanoidin, which was obtained by the Maillard reaction between D-glucose and glycine, was found to exert a potent inhibitory effect on the activity of trypsin with BANA as a synthetic substrate. The concentration of melanoidin required to reduce the activity of trypsin by 50% was less than 1 μg/ml, similar to that of soybean trypsin inhibitor and ...
Hirano, Miyuki +2 more
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