Results 111 to 120 of about 3,200 (205)

Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties

NFS Journal
The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage.
Jaroslawa Rutkowska, Damian Baranowski
doaj   +1 more source

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

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   +2 more
core   +1 more source

Design cocoa processing towards healthy cocoa products : The role of phenolics and melanoidins

, 2018
Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product. Roasting promote melanoidins formation and polyphenols depolymerization.
Fogliano, Vincenzo, Quiroz-Reyes, Cinthya Nathaly   +1 more
core   +1 more source

Chemistry of melanoidins.

Journal of the agricultural chemical society of Japan, 1987
openaire   +2 more sources

Physicochemical Characterization and Immunomodulatory Effect of Melanoidins from Vinegar Residue. [PDF]

Foods
Chen Q, Zhang N, Yang Y, Yu Y, Wang C, Li D, Chen Y, Zhao M, Xia T.   +8 more
europepmc   +1 more source

Coffee By-Products: An Overview of Their Antimicrobial Properties. [PDF]

Molecules
Maia S, Ferreira H, Oliveira MBPP, Alves RC.   +3 more
europepmc   +1 more source

Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages. [PDF]

J Agric Food Chem
Gigl M, Kreissl J, Frank O.
europepmc   +1 more source

Coffee and Physical Performance: What Is Driven by Caffeine and What Is Not. [PDF]

Nutrients
Grzelczyk J, Ziętala J, Budryn G, Konieczny M, Domaszewski P.   +4 more
europepmc   +1 more source

Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]

Molecules
Finta H, Pál S, Solymár M, Faust Z, Cherecheș MC, Ruța F, Ceană DE, Buicu CF, Nemes-Nagy E.   +8 more
europepmc   +1 more source