Results 11 to 20 of about 3,200 (205)
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins [PDF]
Foods, 2019 Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown.
Silvia Tores de la Cruz +8 more
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ANTIMICROBIAL ACTIVITY OF MELANOIDINS [PDF]
Journal of Food Quality, 2007 ABSTRACT Melanoidins are high molecular weight compounds formed during the final stage of the Maillard reaction. Melanoidins have been studied in recent years because of their nutritional, biological and health implications, apart from their role on the stability during processing and shelf life of foods.
Rufián Henares, J. A., Morales, F. J.
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Physiological relevance of dietary melanoidins [PDF]
Amino Acids, 2010 Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust, bakery products, black beer and cocoa. Although the chemical structures of melanoidins are widely unknown, data from gravimetric techniques allow to roughly estimate a daily intake in the order of 10 g with a Western diet ...
Morales, Francisco J. +2 more
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Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity [PDF]
Foods, 2023 Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate
Virginia Temiño +5 more
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Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites
Proceedings, 2023 Worldwide, noncommunicable diseases accounted for 7 out of 10 deaths in 2019 (WHO), being ischemic heart disease one of the major contributors. Coffee has been implicated with several health benefits, namely the hypocholesterolemic potential, attributed ...
Fernanda Machado +6 more
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Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic
Foods, 2023 Melanoidins are considered to have several biological activities. In this study, black garlic melanoidins (MLDs) were collected using ethanol solution extraction; 0%, 20%, and 40% ethanol solutions were used for chromatography. Three kinds of melanoidins
Xiwang Song +5 more
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Thermal Degradation Studies of Food Melanoidins
Journal of Agricultural and Food Chemistry, 2005 Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols.
An, Adams +3 more
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Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins
Medical Sciences ForumMelanoidins are the final products of the Maillard reaction (MR), a non-enzymatic browning reaction that occurs during food thermal processing, including biscuits, which are widely consumed.
João Siopa +3 more
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Scavenging of Active Oxygens By Melanoidin [PDF]
Agricultural and Biological Chemistry, 1989 Mise en evidence par resonance electronique de spin de l'effet antioxydant des melanoidines vis-a-vis des formes actives de l'oxygene, principalement les radicaux superoxyde et le peroxyde d ...
HAYASE, Fumitaka +3 more
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Biological Properties of Melanoidins: A Review [PDF]
International Journal of Food Properties, 2013 Melanoidins are brown, high molecular weight products of Maillard reaction, which takes place during thermal processing of food. They are formed in a multistage reaction between reducing sugars and compounds possessing free amino groups and found in roasted coffee, bakery products, cooked meat, beer, honey, sweet wine, processed tomatoes, and fiber ...
Ewa Langner, Rzeski, W.
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