The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics [PDF]
FoodsMelanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidins in
Hanhan Li +7 more
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The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer [PDF]
Food Chemistry: XMelanoidins are complex Maillard reaction products synthesized during dark beer production. In this study, the molecular weight of melanoidins from dark beer was about 4.8 kDa.
Jun Wang +7 more
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Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
Frontiers in Nutrition, 2021 This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans
Anita Rani Šantal +2 more
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Molecular structure characteristics and pyrolytic volatiles of hydrosoluble colored fractions from three melanoidins [PDF]
Scientific ReportsThe melanoidins produced by the Maillard reaction give foods a golden, brown or black color and release aromatic compounds. Investigating the molecular structure and pyrolysis characteristics of melanoidins provides insight into improving food quality ...
Yuanhui Wang +8 more
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Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process [PDF]
FoodsThis study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in ...
Meiyi Han +7 more
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Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality. [PDF]
Compr Rev Food Sci Food SafABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Silva I +5 more
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Microbiology Spectrum, 2021 Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates.
Satoshi Kukuminato +2 more
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Scientia Agropecuaria, 2013 Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L‑
A.P Echavarría, J. Pagán, A. Ibarz
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Optimization of Extraction Process and Structure Characterization of Coffee Melanoidins
Shipin gongye ke-ji, 2023 In this study, Yunnan arabica coffee beans were selected as the research object, and the extraction process of coffee melanoidins were optimized. Filter membrane fractionation of 100, 50 and 30 kDa were used to characterize the structure of coffee ...
Yanhua WANG +5 more
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Frontiers in Nutrition, 2022 In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed.
Sofia Antonietti +9 more
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