Results 101 to 110 of about 3,200 (205)
Characterization of melanoidins from a glucose-glycine model system
, 2002 The properties of melanoidins prepared from glucose and glycine (GG) were investigated by a three step purification protocol consisting of dialysis, gel filtration at high ionic strength and ion metal affinity chromatography.
Fogliano, Vincenzo +7 more
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Integrated electrolytic treatment and adsorption for the removal of melanoidins
, 2010 This work investigates electrolytic treatment and activated carbon adsorption for the removal of melanoidins, the recalcitrant: coloring component in fermentation industry wastewaters.
Verstraete, Willy +2 more
core +1 more source
Polish Journal of Food and Nutrition Sciences, 2015 There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated filed of honey research is presented in a context of known mechanism of formation of the stable ...
Brudzynski Katrina +1 more
doaj +1 more source
, 2010 Melanoidins, condensation products of sugars and amino acids, are thought to represent a key link in the transformation of polysaccharides and proteins to humic material in the marine environment.
Vojvodic, Vjerocka +4 more
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Melanoidins from Coffee and Lipid Peroxidation [PDF]
, 2015 Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may already be present in oxidized food, and they may be generated during digestion of highly oxidizable food such as meat.
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Antioxidants, 2019 Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological ...
Joanna Oracz, Dorota Zyzelewicz
doaj +1 more source
Iron-binding ability of melanoidins from food and model systems
, 2014 Soluble high molecular weight fractions isolated from the development of the Maillard reaction in 22 different model systems and food matrices were studied in order to assess their iron-chelating ability in vitro. Melanoidins and iron were incubated in a
Fernández-Fraguas Cristina +2 more
core +1 more source
High Molecular Weight Coffee Melanoidins Are Inhibitors for Matrix Metalloproteases
, 2016 High molecular (above 10 kDa) melanoidins isolated from coffee beans of varying roasting degree were found to be efficient inhibitors for the zinc-containing matrix metalloproteases MMP-1, MMP-2, and MMP-9 with IC50 values ranging between 0.2 and 1.1 mg ...
Thomas Henle (745885) +2 more
core +1 more source
Current Research in Food ScienceMaillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition.
Slim Blidi +7 more
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Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı
, 2021 In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire +1 more source