Results 131 to 140 of about 2,076 (174)

Characterization of melanoidins by IR spectroscopy—I. Galactose-glycine melanoidins

Organic Geochemistry, 1986
Abstract A comparative IR spectral study was conducted with synthetic melanoidins which were prepared from various ratios of sugars and amino acids and a pseudomelanoidin which was prepared from sugar only. A significant resemblance was observed between the pseudomelanoidin and the melanoidin prepared from a high (9:1) sugar ratio (type 1). Another
P Ioselis, S Yariv, Y Rubinsztain
exaly   +2 more sources

Melanoidins in Coffee

2015
Abstract Coffee roasting influences the taste of the coffee brew by physically and chemically changing the coffee seed. Different compounds found in green coffee beans, such as proteins, polysaccharides, and phenolic compounds, are degraded/transformed to some extent, giving rise to a decrease of the amount of carbohydrates and chlorogenic acids and ...
José A. Rufián-Henares, Silvia Pastoriza   +1 more
openaire   +1 more source

ON MELANOIDIN FORMATION WITH FURFURAL PARTICIPATION: SYNTHESIS OF MELANOIDINS FROM FURFURAL AND GLYCINE

Journal of Food Processing and Preservation, 1983
A method for synthesis of model melanoidins at high yields from furfural and glycine is proposed. It was found that for themelanoidinthe elemental composition, and the IR, UV and mass spectra did not change considerably during the course of the reaction.
TZVETAN DIMITROV OBRETENOV, OGNYAN KUZMANOV ARGIROV, ILIVA BLAGOEV RASHKOV   +2 more
openaire   +1 more source

Kinetics of the melanoidin reaction

Food processing industry, 2022
Описаны кинетические характеристики образования меланоидинов: группы красящих веществ, формирующихся в пищевых производствах (солодовенном, пивоваренном, винодельческом, хлебопекарном, молочном, консервном и др.). В реакциях меланоидинообразования участвуют все сахара и аминокислоты, за исключением серосодержащих аминокислот.
openaire   +1 more source

Photosensitizer Activity of Model Melanoidins

Journal of Agricultural and Food Chemistry, 2005
This study investigates the potential of melanoidins, the brown pigments formed during Maillard reaction in thermally processed foods, to act as photosensitizers. Seven model melanoidins obtained from different amino and carbonyl compounds were irradiated in a photoreactor or exposed to sunlight.
openaire   +2 more sources

Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

Food Chemistry, 2011
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina Brudzynski
exaly   +3 more sources

Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems

Proceedings. Annual meeting - American Society of Brewing Chemists, 1956
(1956). Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 14, Proceedings of the Annual Meeting 1956, pp. 13-21.
G. E. Pollock, J. A. Siefker
openaire   +1 more source

Biodegradable Photonic Melanoidin for Theranostic Applications

ACS Nano, 2015
Light-absorbing nanoparticles for localized heat generation in tissues have various biomedical applications in diagnostic imaging, surgery, and therapies. Although numerous plasmonic and carbon-based nanoparticles with strong optical absorption have been developed, their clearance, potential cytotoxicity, and long-term safety issues remain unresolved ...
Lee, Min-Young, Lee, Changho, Jung, Ho Sang, Jeon, Mansik, Kim, Ki Su, Yun, Seok Hyun, Kim, Chulhong, Hahn, SK   +7 more
openaire   +3 more sources