Results 121 to 130 of about 5,279 (245)

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

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), Sarah Fischer (2149453), Leticia Missagia De Marco (2149450)   +2 more
core   +1 more source

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

Commandaria sweet wine melanoidins as functional food ingredient: Exploring antioxidant, antimicrobial and anti-hypertensive potential

, 2018
Background & aims: Melanoidins are high molecular-weight, brown-colored and nitrogen-containing compounds generated in the late stages of the Maillard reaction. These compounds are mainly responsible for specific color and typical appearance of thermally
Vlassios Goulas, Goulas, Vlasios
core   +1 more source

Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

, 2008
The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans.
Schols, H.A., Boekel, M.A.J.S., van, Bekedam, E.K., Smit, G., Loots, M.J.   +4 more
core   +1 more source

Estimation of dietary intake of melanoidins from coffee and bread.

, 2011
Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. They escape digestion and pass through the upper gastrointestinal tract and can interact with the different microbial species ...
Francisco J. Morales, Vincenzo Fogliano, Morales, F. J., FOGLIANO, VINCENZO, Morales M.J.   +4 more
core   +1 more source

Apricots melanoidins are not toxic for endothelial cells.

, 2013
Effect of different concentrations of melanoidins on (A) cell viability and (B) mitochondrial metabolic activity. Data are the mean ± SE of four experiments.
Amalia Piscopo (299599), Anna Maria Posadino (299594), Anna Maria Sanguinetti (299597), Roberta Giordo (299595), Giampiero Capobianco (299601), Marco Poiana (299600), Costanza Emanueli (299596), Antonio Piga (299602), Annalisa Cossu (299593), Gianfranco Pintus (91638)   +9 more
core   +1 more source

Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon

Journal of Food Composition and Analysis, 2023
T. Viencz, L. Acre, R. Rocha, E. A. Alves, A. R. Ramalho, Marta de Toledo Benassi   +5 more
semanticscholar   +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