Results 91 to 100 of about 5,279 (245)

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF PRUNES

Journal of Food Quality, 2010
ABSTRACT Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created ...
Madrau, M. A., Sanguinetti, A. M., DEL CARO, Alessandra, FADDA, Costantino, PIGA, Antonio   +4 more
openaire   +1 more source

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 more
wiley   +1 more source

Characterization of food melanoidin.

Journal of the Japanese Society of Starch Science, 1991
Melanoidin is a colored substance which is generally found in food system. Its formation mechanism has been mostly studied by model systems which consist of reducing sugar and amino acid. The author proposes a few methods to characterize melanoidin in food system.
openaire   +2 more sources

Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews

, 2014
Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light, medium, and dark. Melanoidins were obtained by ultrafiltration (10 kDa) and subsequent diafiltration.
Morales, F. J., Delgado Andrade, Cristina   +1 more
core   +1 more source

Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Raw materials: Natural wall materials. Extraction: Pomegranate in ethanol (80%), 1:10 ratio, 2 days, 4°C, Phenolic extract preparation. Encapsulation: Two‐Stage Lyophilization (Orange Peel), Stage 1: Mix extract + orange peel (4:1); −40°C, 24 h, Stage 2: Re‐mix (3:1); −40°C, 24 h, 7:1, Single‐stage lyophilization (Commercial Pectin), Mix extract ...
Marwa Ezz El‐Din Ibrahim, Randah M. Alqurashi   +1 more
wiley   +1 more source

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

Foods, 2020
Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product ...
Amaia Iriondo-DeHond, Ana Sofía Elizondo, Maite Iriondo-DeHond, Maria Belén Ríos, Romina Mufari, Jose A. Mendiola, Elena Ibañez, Maria Dolores del Castillo   +7 more
doaj   +1 more source

Melanoidins as a potential functional food ingredient

, 2018
Melanoidins are high molecular weight, brown-coloured and nitrogen-containing compounds generated in the late stages of the Maillard reaction. These products are mainly responsible for specific colour and typical appearance of processed foods, which ...
Mesías, Marta, Delgado-Andrade, Cristina   +1 more
core   +1 more source

Mechanism and biodegradability of melanoidins formed in hydrothermal process: From model compounds to food waste.

Bioresource Technology
Hydrothermal pretreatment (HTP) is used to increase the biochemical methane potential (BMP) of food waste (FW). The formation of melanoidins will seriously affect the microbial activity and methane production during anaerobic digestion (AD).
M. Yang, Xue-Li Chen, Lu Ding, Fu-Chen Wang, Guang-Suo Yu   +4 more
semanticscholar   +1 more source

Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães, Gabriel Sthefano Lourenço Pereira, Sara Fraga, Patrícia Tonon de Souza, Dhayna Oliveira Sobral, Marcelo Antônio Morgano, Antonio José de Almeida Meirelles, Guilherme José Maximo, Eduardo Augusto Caldas Batista, Klicia Araujo Sampaio   +9 more
wiley   +1 more source

Sesame residue melanoidins: Isolation, structure, and the role of alleviating cellular oxidative damage by modulating mitochondrial function

Journal of Agriculture and Food Research
The traditional aqueous extraction of sesame oil yields abundant wet sesame residues rich in melanoidins. Melanoidins were isolated by Pronase E and ultrafiltration, in which the fraction >20 kDa (MELs) presented a higher melanoidin content of 75.52 ...
Xinyu Huang, Peipei Qi, Yaling Wang, Xiuling Li, Yuanhao Geng, Xia Wang, Caijing Han, Fengxiang Zhang   +7 more
doaj   +1 more source