Results 101 to 110 of about 5,279 (245)

Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures.

The Journal of the Science of Food and Agriculture
BACKGROUND Extrusion cooking of cereal-legume flour mixture is an innovative strategy to introduce nutrient-enriched ready-to-eat snacks to the market. However, this thermal process triggers the formation of compounds that could impact safety aspects of ...
J. V. Félix-Medina, J. Montes-Ávila, Roberto Gutiérrez-Dorado, F. Morales, M. Mesías, M. F. Quintero-Soto, C. Delgado-Andrade   +6 more
semanticscholar   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Chemical characterisation and antioxidant properties of coffee melanoidins

, 2002
Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee beverages’ dry matter. In this study chemical characterization of melanoidins obtained from light-, medium-, and dark-roasted ...
ANESE, Monica, FOGLIANO V., VISCONTI A, MENNELLA C, BORRELLI R. C   +4 more
core   +1 more source

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins

, 2013
Melanoidins formed at the last stage of the Maillard reaction have been pointed out to possess certain functional properties. Potential antihypertensive activity of food melanoidins (coffee, beer, and sweet-wine) has been evaluated according to in-vitro ...
Rufián Henares, J. A., Morales, F. J.
core   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Decolorization and degradation products of melanoidins on ozonolysis.

Agricultural and Biological Chemistry, 1985
Nondialyzable melanoidins prepared from a glucose-glycine system were investigated as to their decolorization and degradation products on ozone treatment. Melanoidins were decolorized to degrees of 84 and 97% after ozonolysis at — 1°C for lOmin and 90min, respectively, and the mean molecular weight of melanoidins decreased from 7000 to 3000 after ...
KIM, Seon Bong, HAYASE, Fumitaka, KATO, Hiromichi   +2 more
openaire   +2 more sources

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

Inhibition of nitrosamine formation by nondialyzable melanoidins.

Agricultural and Biological Chemistry, 1987
The degradation of nitrite and the inhibition towards formation of carcinogenic nitrosamines by melanoidins, produced from the glucose-glycine system were investigated at various conditions. The degradation of nitrite was highest at pH 1.2 (29%), when the ratio of melanoidins to nitrite was 1: 3.
KATO, Hiromichi, LEE, In Eui, CHUYEN, Nguyen Van, KIM, Seon Bong, HAYASE, Fumitaka   +4 more
openaire   +2 more sources

Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing

, 2010
The contribution of high molecular weight melanoidins to the overall antioxidant activity of traditional balsamic vinegar has been determined. High molecular weight melanoidins are gradually synthesized and accumulated during traditional balsamic vinegar
TAGLIAZUCCHI, Davide, VERZELLONI, Elena, CONTE, Angela, ELENA VERZELLONI, DAVIDE TAGLIAZUCCHI, ANGELA CONTE   +5 more
core   +1 more source