Results 21 to 30 of about 856 (175)

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
doaj   +1 more source

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, Hiromichi Kato, Kiyoshi Udaka, Masayo Horikoshi, Masao Fujimaki   +4 more
openaire   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
The substitution of EWP was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed kerupuk was characterized with pH value between 7.20 and 7.34; water activity (aw) between 0.41 and 0.42; protein and fat levels ...
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +2 more sources

Recent Trends in Metabolomics by NMR Spectroscopy

Angewandte Chemie, EarlyView.
AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco, Gaia Meoni, Veronica Ghini, Alessia Vignoli, Leonardo Tenori, Paola Turano, Claudio Luchinat   +6 more
wiley   +2 more sources

Insight into molecular weight cut off characteristics and reduction of melanoidin using microporous and mesoporous adsorbent

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, Surachai Wongcharee, Javier Rioyo, Chadrudee Sirilamduan, Torpong Kreetachart   +4 more
doaj  

Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

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, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Fernando Ferreira, Luis Alberto Panizzolo   +7 more
doaj   +1 more source

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, Marzieh Moeenfard, Reza Farhoosh, Arminda Alves   +3 more
doaj   +1 more source

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
openaire   +2 more sources

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., Golubeva N.S., Khlopova A.V.   +2 more
doaj   +1 more source

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, Katarzyna Bułkowska, Wioleta Mikucka   +2 more
doaj   +1 more source