Results 71 to 80 of about 818 (159)

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

Journal of Food Quality, 2019
Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the ...
Yimeng Zhao, Yongli Jiang, Yanfang Ding, Danfeng Wang, Yun Deng   +4 more
doaj   +1 more source

The Impact of Brewing Methods on the Quality of a Cup of Coffee

Beverages
A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role.
Alessandro Genovese, Nicola Caporaso, Antonietta Baiano   +2 more
doaj   +1 more source

Decolorization and Bioelectricity Generation from Palm Oil Mill Effluent by a Photosynthetic Bacterial Consortium

Caraka Tani: Journal of Sustainable Agriculture
Palm oil mill effluent (POME) is the dark brown agricultural wastewater from palm oil extraction factories. It is difficult to decolorize using conventional methods.
Pimprapa Chaijak, Alisa Kongthong
doaj   +1 more source

Melanoidin formation in ethanolic monosaccharide – arylamine – copper (II) systems [PDF]

Vestnik MGTU, 2017
Results of studying of melanoidin formation regularities at interaction of D-glucose and D-xylose with p-amino benzoic acid (PABA) in acidic ethanolic media have been presented; features of the chosen threefold systems are, firstly, existence of the low ...
Cherepanov I. S. , Sergeeva K. A.
doaj  

ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant]

Jurnal Teknologi dan Industri Pangan, 2006
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety ...
Dedin FR1), Dedi Fardiaz2), Anton Apriyantono2), Nuri Andarwulan2)   +3 more
doaj  

Editorial: Food Melanoidins: Chemistry and Nutrition

Frontiers in Nutrition, 2022
Fernando M. Nunes, Maria Dolores Del Castillo, Franck Carbonero   +2 more
openaire   +3 more sources

Study on physicochemical properties and antioxidant activities of melanoidins extracted from low thermal induced black Lycium barbarum L.

Food Innovation and Advances
In this study, static and dynamic desorption methods, infrared spectroscopy and, in vitro antioxidant modeling were used to isolate, purify, and investigate the bioactivity of melanoidins extracted from hypoheat-induced Lycium barbarum L.
Junran Chen, Jie Wang, Yaxiao Liu, Haichuan Li, Wenjing Wang, Yue Pan, Yunfeng Hu   +6 more
doaj   +1 more source

Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects

Fermentation
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses.
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic, Ariovaldo José da Silva   +5 more
doaj   +1 more source

Desmutagenicity of melanoidins against mutagenic pyrolysates. [PDF]

Agricultural and Biological Chemistry, 1985
Hiromichi Kato, Seon Bong Kim, Fumitaka Hayase, Nguyen Van Chuyen   +3 more
openaire   +2 more sources

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity. [PDF]

Foods, 2023
Temiño V, Gerardi G, Cavia-Saiz M, Diaz-Morales N, Muñiz P, Salazar G.   +5 more
europepmc   +1 more source