An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds. [PDF]
MoleculesSilva JBMD +5 more
europepmc +1 more source
D-galactose enhances Maillard reaction and antioxidant activity of arginine-derived products: experimental and molecular insights. [PDF]
Front NutrDing Y, Fan X, Zhou J, Wu Y, Rao P.
europepmc +1 more source
Transforming coffee from an empirical beverage to a targeted nutritional intervention: health effects of coffee's core functional components on chronic diseases. [PDF]
Front NutrPeng R +8 more
europepmc +1 more source
Visible Spectral, CIELAB and Putative Chromophore-Class Screening of Plant and Agro-Food Residue Extracts. [PDF]
Plants (Basel)Masanet Martí J +5 more
europepmc +1 more source
Phytochemical Characterization and Antioxidant/Antitumoral Potential of Coffee Silverskin: Comparative Insights with Green and Roasted Coffee. [PDF]
FoodsBarreto-Peixoto JA +6 more
europepmc +1 more source
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. [PDF]
FoodsEl Hosry L +6 more
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 10 g/day), which escape gastrointestinal digestion and are fermented by the gut microbiota. In this study melanoidins from different food sources (coffee, bread, beer, balsamic
Sergio Pérez-Burillo +2 more
exaly +5 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 ...
Monica Cavia +2 more
exaly +2 more sources