Results 161 to 170 of about 3,200 (205)
Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential. [PDF]
PharmaceuticsTörős G, Prokisch J.
europepmc +1 more source
Bioactivity of food melanoidins is mediated by gut microbiota [PDF]
Food Chemistry, 2020 Melanoidins are an important component of the human diet (average consumption 10g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota.
Sérgio Pérez-Burillo +2 more
exaly +4 more sources
Bread crust melanoidins as potential prebiotic ingredients
Molecular Nutrition and Food Research, 2005 Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown color and high molecular weight.
Vincenzo Fogliano
exaly +2 more sources
Low Molecular Weight Melanoidins in Coffee Brew
Journal of Agricultural and Food Chemistry, 2008 Analysis of low molecular weight (LMw) coffee brew melanoidins is challenging due to the presence of many non-melanoidin components that complicate analysis.
Martinus van Boekel, Gerrit Smit
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Melanoidins extinction coefficient in the glucose/glycine Maillard reaction
Food Chemistry, 2003 Melanoidins (brown, nitrogenous polymers and co-polymers) are the final products of the Maillard reaction. The glucose/glycine melanoidins extinction coefficient was determined using C-14-labelled glucose at three different reaction conditions.
Martinus van Boekel
exaly +3 more sources
Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines [PDF]
Food Chemistry, 2021 Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity ...
Mónica Cavia +2 more
exaly +2 more sources
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Characterization of melanoidins by IR spectroscopy—I. Galactose-glycine melanoidins
Organic Geochemistry, 1986Abstract 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
Reactivity of acrylamide with coffee melanoidins in model systems [PDF]
LWT - Food Science and Technology, 2012 Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in
José A Rufián-Henares +2 more
exaly +2 more sources
Food Chemistry, 2004 International audienceThe objective of this work was to study the putative interactions between flavour compounds and coffee melanoidins. After extraction,melanoidins were freeze-dried and several flavour compounds from different chemical classes were ...
Elisabeth Guichard +2 more
exaly +2 more sources