Results 11 to 20 of about 5,804 (216)
Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems [PDF]
Current Research in Food ScienceMaillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition.
Slim Blidi +7 more
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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. [PDF]
J Agric Food ChemCoffee is one of the most popular beverages around the world and its consumption contributes to the daily intake of dietary melanoidins. Despite the emerging physiological role of food melanoidins, their effect on digestive processes has not been studied so far.
Raupbach J, Troise AD, Fogliano V.
europepmc +4 more sources
Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits
Frontiers in Nutrition, 2021 This paper is a review of the potential health benefits of barley melanoidins. Food melanoidins are still rather understudied, despite their potential antioxidant, antimicrobial, and prebiotic properties. Free radicals are villainous substances in humans
Jitendra Kumar Sharma +5 more
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Microbiology Spectrum, 2021 Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates.
Satoshi Kukuminato +2 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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Scientia Agropecuaria, 2013 Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L‑
A.P Echavarría, J. Pagán, A. Ibarz
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Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland [PDF]
, 2020 Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity.
Groth, Sabrina +4 more
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Frontiers in Nutrition, 2022 In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed.
Sofia Antonietti +9 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 ...
Fumitaka HAYASE +3 more
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