Results 101 to 110 of about 5,804 (216)

Optimization of cultural conditions for anaerobically treated distillery effluent bioremediation by an isolate Pseudomonas putida SAG45 [PDF]

, 2009
The present study deals with the decolourisation and detoxification of distillery effluent by an isolate SAG45. Soil samples were collected from the affected disposal sites of distillery effluent treatment plant.
Rani, Anita, Saharan, Baljeet Singh
core   +2 more sources

Sugars in the Nondialyzable Melanoidin

Journal of the agricultural chemical society of Japan, 1972
アンモニアカラメルの一製造条件に従って,グルコースとアンモニアから調製した非透析性メラノイジンおよび,それをさらにDEAE-セルロースカラムによって分画したメラノイジン(F2, F3, F4, F5およびF6)中に存在する糖類について,各種検討を行なった. 1)該メラノイジンの酸加水分解物をAmberlite IR-120 (H+型)処理,ついで活性炭処理してえた画分Aについて, PPCおよびGLCによって検討を行なった.その結果,この画分の大部分は糖類であり,グルコース,フラクトース,アラビノースのほかに,痕跡量の4種の未知物質の存在が認められた.
Hironobu TSUCHIDA, Masahiko KOMOTO
openaire   +2 more sources

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

Melanoidins promote plant disease resistance, immunity and growth, through the salicylic acid pathway

Plant Stress
Environmental ramifications of the continued use of chemical pesticides have increased the need to identify non-toxic, naturally occurring substances that can serve as environmentally friendly disease control.
Yigal Elad, Ellen R. Graber, Rupali Gupta, Dalia Rav-David, Meirav Leibman-Markus, Amit Kumar-Jaiswal, Noa Sela, Ludmila Tsechansky, Anat Schneider, Maya Bar   +9 more
doaj   +1 more source

Inhibitory effect of enzymatic browning products on trypsin activity [PDF]

, 2011
The aim of this piece of work was to assay if the melanins synthesized from  Agaricus bisporus polyphenol oxidase and one of its main substrates (L-tyrosine) act as trypsininhibitors, and therefore may have a toxic effect on protein digestion.
Falguera, Víctor, Ibarz, Albert
core  

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation [PDF]

, 2013
Advanced lipoxidation end products (ALEs) and advanced glycation end products (AGEs) have a pathogenetic role in the development and progression of different oxidative-based diseases including diabetes, atherosclerosis, and neurological disorders.
A. Cipak, Abraham K, Abraham K, Adamiec J, Alary J, Aldini G, Amadori M, Andrewes P, Arntz D, Avzianova E, Balogh LM, Baumgart T, Baynes JW, Bechara EJH, Bein K, Beisswenger PJ, Biemel KM, Biemel KM, Biemel KM, Bondoc FY, Breyer V, Bunn HF, Butterfield DA, Callingham BA, Camel V, Cammerer B, Carmella SG, Casazza JP, Catala A, Cho SJ, Choi CH, Choudhary V, Ciulla MM, Collard F, Cooper R, Cooper RA, Cotham WE, Cui Q, D. De Maddis, Dai ZY, Davidek T, Davies SS, Degen J, Degenhardt TP, Del Rio D, Delpierre G, Dhar A, Dills WL, Doorn JA, Doureradjou P, Dunkerton J, Dyer DG, Eisner BH, Erbersdobler HF, Esterbauer H, Fan XJ, Franke S, Fu MX, Fu TM, Fujioka K, Furuhata A, G. Aldini, G. Vistoli, Garzon B, Geissler S, Gensberger S, Glomb MA, Glomb MA, Gobert J, Goh S-Y, Grandhee SK, Guéraud F, Hamada Y, Hartkopf J, Hayase F, Hellwig M, Henle T, Henle T, Henle T, Hermetter A, Heyns K, Hidalgo FJ, Hodge J, Hoff HF, Hollnagel A, HomokiFarkas P, Huber J, Iacobini C, Iijima K, Isbell H, Ishii T, Ishii T, Jadhav H, Jaganjac M, Jono T, Jung JY, Kalapos M, Kalapos MP, Kalapos MP, Karachalias N, Kielhorn J, Klopfer A, Krause R, Kroh LW, Kuiper HC, Kunkel HG, Kuntz S, Kurata T, Kurien BT, Lal S, Lange JN, Laroque D, Lederer MO, Li JL, Lin D, Linden T, Liu L, Liu ZF, Lo TWC, Long EK, LoPachin RM, LoPachin RM, Luevano-Contreras C, M. Carini, Maeshima T, Maillard L, Manini P, Mannervik B, Meade SJ, Mittelmaier S, Miyata S, Monnier VM, Montuschi P, Morales FJ, Munoz-Clares RA, N. Zarkovic, Nagaraj RH, Nagaraj RH, Namiki M, Nasiri R, Nasiri R, Nasiri R, Negre-Salvayre A, Nemet I, Nemet I, Nemet I, Niki E, Nishibori S, Niwa H, Niwa T, Niwa T, Nursten H, Obayashi H, Ortiz A, Ota M, Oya T, Pamplona R, Pamplona R, Pfeifer YV, Rabbani N, Ramasamy R, Reihl O, Reihl O, Requena JR, Rippe JM, Sakai M, Salomon RG, Schalkwijk CG, Schalkwijk CG, Schwarzenbolz U, Schwarzenbolz U, Sebekova K, Seiler N, Sell DR, Sell DR, Sell DR, Sell DR, Shangari N, Shibata T, Shipanova IN, Silva AMN, Sjoberg JS, Skovsted IC, Slatter DA, Slaughter JC, Spiteller P, Stevens JF, Sugiyama S, Suárez G, Szori M, Talhout R, Tessier F, Tessier FJ, Thornalley PJ, Thornalley PJ, Thornalley PJ, Thornalley PJ, Tsukushi S, Turk Z, Uchida K, Uchida K, Van Lancker F, Vander Jagt DL, Vander Jagt DL, Vedantham S, Wang HY, Wang TN, Wang Y, Wang Y, Wellsknecht KJ, Wellsknecht KJ, Westwood ME, Yamagishi S, Yang K, Yap FYT, Yin HY, Zeitsch K, Zeng JM, Zhang M, Zhu XC   +219 more
core   +1 more source

Kurozu melanoidin, a novel oligoglucan-melanoidin complex from Japanese black vinegar, suppresses adipogenesis in vitro

Journal of Functional Foods, 2020
The black vinegar “kurozu” has an anti-obesity potential, but its active principle is unknown. Here, we isolate and characterize a novel oligoglucan-melanoidin complex, designated kurozu melanoidin (KZM), that suppresses adipogenesis in vitro. KZM was isolated by organic solvent extraction, followed by size-exclusion chromatography.
Eriko Suzuki, Shinya Otake, Naobumi Hamadate, Keiji Hasumi   +3 more
openaire   +2 more sources

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]

, 2011
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An, De Kimpe, Norbert, Kitrytė, Vaida, Venskutonis, Rimantas   +3 more
core   +1 more source

Impact of rapeseed press-cake on Maillard reaction in a cookie model system [PDF]

, 2018
Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5 ...
Fiore, Alberto, Troise, Antonio Dario, Wilkin, Jonathan Desmond   +2 more
core   +2 more sources

Distribution of nitrogen compounds in important sections of sugar beets [PDF]

, 2016
In literature the beet is often described as consisting of the following technologically important sections: crown, root and tail. The aim of the study was to determine the distribution of nitrogen compounds in the technologically important beet sections
Antczak-Chrobot, Aneta, Bąk, Paulina, Wojtczak, Maciej   +2 more
core