Results 41 to 50 of about 1,339 (208)
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
Simultaneous adsorption and biodegradation of synthetic melanoidin
, 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
core +1 more source
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
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Physiological Effects of Nondialyzable Melanoidin in Rats [PDF]
Agricultural and Biological Chemistry, 1987 The absorption and excretion of melanoidins, a mixture of the low- and high-molecular weight components (LMM and HMM), and the LMM component prepared from a l-lysine^d-glucose system, at pH 7.4 and 9.0, respectively, and the effects of these melanoidins on cholesterol metabolism were examined in rats.
TAKEUCHI, Hisanao +3 more
openaire +2 more sources
, 2019 A novel mesoporous magnetic nanosorbent developed from macadamia nut shell residues was applied as an adsorbent for the removal of dissolved organic carbon (DOC) associated with melanoidin and its fractions in a batch system.
Aravinthan, Vasantha +1 more
core +1 more source
Advanced Intelligent Systems, EarlyView.Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan +5 more
wiley +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
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Sugars in the Nondialyzable Melanoidin
Journal of the agricultural chemical society of Japan, 1972 アンモニアカラメルの一製造条件に従って,グルコースとアンモニアから調製した非透析性メラノイジンおよび,それをさらにDEAE-セルロースカラムによって分画したメラノイジン(F2, F3, F4, F5およびF6)中に存在する糖類について,各種検討を行なった. 1)該メラノイジンの酸加水分解物をAmberlite IR-120 (H+型)処理,ついで活性炭処理してえた画分Aについて, PPCおよびGLCによって検討を行なった.その結果,この画分の大部分は糖類であり,グルコース,フラクトース,アラビノースのほかに,痕跡量の4種の未知物質の存在が認められた.
TSUCHIDA, Hironobu, KOMOTO, Masahiko
openaire +2 more sources
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +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