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Biomolecules, 2020 Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages.
Alvaro Martinez-Gomez +2 more
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Melanoidins in madeira wines: Contribution to antioxidant capacity and color stability
Applied Food ResearchMadeira wines, produced in styles ranging from dry to sweet and typically marketed as 3-, 5-, and 10-year-old blends, are renowned for their longevity. This study focused on isolating and characterizing melanoidins, high-molecular-weight brown polymers ...
Vanda Pereira +4 more
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Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
Applied Sciences, 2023 Coffee is of interest to consumers and researchers, mainly due to its stimulating properties and positive effects on the human body. Properties of coffee infusions depend on many factors and the most important ones include the roasting process and the ...
Rafał Wołosiak +3 more
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Study of Melanoidins of the Maillard Reaction in Dulce de Leche
Biology and Life Sciences Forum, 2022 “Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
Micaela Escobal +4 more
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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. +2 more
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Kinetics of color development in glucose/Amino Acid model systems at different temperatures
Scientia Agropecuaria, 2016 This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard reaction,
Ana Echavarría +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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Can coffee silverskin be a useful tool to fight metabolic syndrome?
Frontiers in Nutrition, 2022 Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their ...
Nelson Andrade +6 more
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Data in Brief, 2017 The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1].
Ana S.P. Moreira +6 more
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TWO HUNDRED FACTORS OF MELANOIDINE MAKING REACTIONS
Современная наука и инновации, 2022 Melanoidins proceeds readily when heated with sucrose to 100 amino acids 0C or higher. It is observed in the heat-treated products, both animal and vegetable origin.
Eduard Ervandovich Khachaturian +2 more
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