Results 111 to 120 of about 5,279 (245)
Relationship between the chemical composition and the biological activities of food melanoidins
, 2014 In this work the relationship between the chemical composition and the biological activities of food melanoidin-rich fractions has been investigated. Melanoidin-rich fractions were extracted by ultrafiltration (10 KDa cut-off) from coffee, barley coffee,
TAGLIAZUCCHI, Davide, VERZELLONI, Elena
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, 2014 Soluble high molecular weight fraction (>10 kDa, named melanoidins) was isolated from Maillard reaction model systems, coffee, beer and sweet wine by ultrafiltration.
Morales, F. J.
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Application of capillary zone electrophoresis to the study of food and food-model melanoidins
, 2013 Different water soluble melanoidins have been isolated from both heated (100 °C/24 h) carbohydrate/amino acid model systems and medium-roasted coffee.
Morales, F. J.
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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
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Stoichiometric relationship in the coagulation of melanoidins-dominated molasses wastewater
, 2010 Batch experiments of coagulation/flocculation of biologically treated molasses wastewater were conducted to investigate the stoichiometric relationship between the concentration of melanoidins-dominated organics and the dosage of hydrolyzing metal salts (
Zhou, Yu (2) +5 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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Peroxyl radical scavenging activity of melanoidins in aqueous systems
, 2014 Melanoidins are widely distributed in our diet, due to home or industrial processing of foods. Until recently, melanoidins were considered to be an inert, brown-coloured polymeric component. However, recent research into their nutritional, physiological,
Morales, F. J., Jiménez Pérez, Salvio
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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
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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 +5 more
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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
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