Results 191 to 200 of about 5,279 (245)
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
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Food Research International
Monascus vinegar melanoidins (LVM), the primary constituents of Monascus vinegar, were subjected to in vitro simulated gastrointestinal digestion to assess their digestibility and bioactivity.
Kuai-Tian Wang +8 more
semanticscholar +1 more source
Monascus vinegar melanoidins (LVM), the primary constituents of Monascus vinegar, were subjected to in vitro simulated gastrointestinal digestion to assess their digestibility and bioactivity.
Kuai-Tian Wang +8 more
semanticscholar +1 more source
Food Chemistry
This study investigates the chemical composition, structural characteristics, and functional properties of melanoidins from stir-frying Atractylodes Macrocephala.
Wei Li +5 more
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This study investigates the chemical composition, structural characteristics, and functional properties of melanoidins from stir-frying Atractylodes Macrocephala.
Wei Li +5 more
semanticscholar +1 more source
Journal of Food Processing and Preservation, 1983
A method for synthesis of model melanoidins at high yields from furfural and glycine is proposed. It was found that for themelanoidinthe elemental composition, and the IR, UV and mass spectra did not change considerably during the course of the reaction.
TZVETAN DIMITROV OBRETENOV +2 more
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A method for synthesis of model melanoidins at high yields from furfural and glycine is proposed. It was found that for themelanoidinthe elemental composition, and the IR, UV and mass spectra did not change considerably during the course of the reaction.
TZVETAN DIMITROV OBRETENOV +2 more
openaire +1 more source
Role of Proteins in the Formation of Melanoidins during Coffee Roasting.
Journal of Agricultural and Food Chemistry, 2023The objective of the study was to investigate structural changes in the protein-rich, high-molecular-weight fraction of coffee during roasting and their contribution to the melanoidin formation in the course of the Maillard reaction.
Wendelin Böhm +3 more
semanticscholar +1 more source
Kinetics of the melanoidin reaction
Food processing industry, 2022Описаны кинетические характеристики образования меланоидинов: группы красящих веществ, формирующихся в пищевых производствах (солодовенном, пивоваренном, винодельческом, хлебопекарном, молочном, консервном и др.). В реакциях меланоидинообразования участвуют все сахара и аминокислоты, за исключением серосодержащих аминокислот.
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Food Chemistry
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions.
Joanna Oracz +5 more
semanticscholar +1 more source
The aim of this study was to determine the chemical structure and biological activity of melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at different temperature-time conditions.
Joanna Oracz +5 more
semanticscholar +1 more source
Melanoidins present in traditional fermented foods and beverages.
Comprehensive Reviews in Food Science and Food Safety, 2022Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in
Shi-Qi Yang, Wenlai Fan, Yan Xu
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Journal of Hazardous Materials, 2022
The refractory organics released from waste activated sludge (WAS) are unwanted produced in thermal-alkaline pretreatment, which are not well documented. In this study, we refer to them as melanoidins products (MPs) with characteristics of high molecular
Shuai Wang +8 more
semanticscholar +1 more source
The refractory organics released from waste activated sludge (WAS) are unwanted produced in thermal-alkaline pretreatment, which are not well documented. In this study, we refer to them as melanoidins products (MPs) with characteristics of high molecular
Shuai Wang +8 more
semanticscholar +1 more source
Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems
Proceedings. Annual meeting - American Society of Brewing Chemists, 1956(1956). Melanoidin Studies. II. Physical and Chemical Characteristics of Synthetic Melanoidin Systems. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 14, Proceedings of the Annual Meeting 1956, pp. 13-21.
G. E. Pollock, J. A. Siefker
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