Results 31 to 40 of about 818 (159)
Cytoprotective Effect of Coffee Melanoidins
, 2015 This work was partly supported by grants AGL2010-17579, CSD2007-00063, and AGR1464-ANALISYC-II from the Spanish Ministry of Science and Innovation (MICINN).
Goya, Luis +3 more
openaire +2 more sources
Frontiers in Nutrition, 2021 The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas ...
Genilton Alves +4 more
doaj +1 more source
Identification of Chlorogenic Acid, Caffeine, Melanoidin, Sucrose, and Protein Content of Local Indonesia Arabica Coffee Base on Its Cupping and Variety Variation [PDF]
BIO Web of ConferencesThe increased demand for high-quality coffee led to the need to evaluate coffee quality for market acceptance. Indonesia has Arabica, which has the potential for high selling value.
Misto +5 more
doaj +1 more source
Utilizing melanoidin consuming microalgae for electricity generation and wastewater treatment via photosynthetic microbial fuel cell [PDF]
Acta Scientiarum Polonorum. Formatio CircumiectusAim of the study: In our investigation, we used freshwater microalgae Chlorella sp. BF01 to degrade the melanoidin in the palm oil mill effluent, and generate electricity in the photosynthetic microbial fuel cell (PMFC).
Pimprapa Chaijak +2 more
doaj +1 more source
Microorganisms, 2022 Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment.
Sumudu Rajakaruna +4 more
doaj +1 more source
eFood, Volume 7, Issue 2, April 2026.This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary +5 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca +4 more
wiley +1 more source
Enhanced Degradation of Melanoidin and Caramel in Biomethanated Distillery Spentwash by Microorganisms Isolated from Mangroves [PDF]
Iranica Journal of Energy and Environment, 2010 Four microorganisms isolated from samples of mangrove areas were found to be promising and significantly decolorized spent wash. Incidentally, they showed higher phenol degradation and COD reductionas well. The individual colorants imparting the color to
Nagaraj Naik +2 more
doaj
An Overview of Polyphenols and Color Chemistry in Cocoa
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 80-95, March 2026.Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley +1 more source
Communications in Science and TechnologyMelanoidin is a high molecular weight pigment that is problematic in agricultural wastewaters like palm oil mill effluent (POME). This study presents a novel approach combining a laccase-producing bacterial consortium primarily Lactiplantibacillus ...
Wasan Palasai +5 more
doaj +1 more source