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Interactions Between Coffee Melanoidins and Flavour Compounds: Impact of Freeze-Drying (Method and Time) and Roasting Degree of Coffee on Melanoidins Retention Capacity [PDF]
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
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.
Schols, H.A. +4 more
exaly +2 more sources
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Journal of Hazardous Materials, 2023
Melanoidins are hazardous dark-coloured substances contained in molasses-based distillery wastewater. Adsorption is an effective approach to eliminate melanoidins from wastewater.
Jia-Ling Tang +9 more
semanticscholar +1 more source
Melanoidins are hazardous dark-coloured substances contained in molasses-based distillery wastewater. Adsorption is an effective approach to eliminate melanoidins from wastewater.
Jia-Ling Tang +9 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2010 The ability of high molecular weight melanoidins extracted from coffee, barley coffee and dark beer to inhibit lipid peroxidation during simulated gastric digestion of turkey meat has been investigated.
Davide Tagliazucchi +2 more
exaly +2 more sources
Characterization of Melanoidins in Thermal Hydrolysis Sludge and Effects on Dewatering Performance
Environmental Research, 2023Thermal hydrolysis pretreatment (THP) of sludge can form the refractory brown melanoidins due to the occurrence of the Maillard reaction, which adversely involves the subsequent sludge anaerobic digestion (AD) process.
Xiuqin Cao
exaly +2 more sources
Journal of Environmental Management, 2023
Melanoidins, the dark-color recalcitrant Maillard reaction by-products in thermal hydrolyzed sludge (THS), cause significant adverse effects on wastewater treatment.
Le-Shi Wang +5 more
semanticscholar +1 more source
Melanoidins, the dark-color recalcitrant Maillard reaction by-products in thermal hydrolyzed sludge (THS), cause significant adverse effects on wastewater treatment.
Le-Shi Wang +5 more
semanticscholar +1 more source
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
Y. Rubinsztain +4 more
openaire +1 more source
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 +1 more
openaire +1 more source
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 +1 more
openaire +1 more source
Elucidating the structure of melanoidins derived from biscuits: A preliminary study.
Food Chemistry, 2023Melanoidins present important physiological activities, but their structure is largely unknown. The objective of the present work was to reveal the physicochemical characteristics of biscuit melanoidins(BM) prepared under high temperature(HT) and low ...
M. Patrignani +3 more
semanticscholar +1 more source