Results 201 to 210 of about 5,279 (245)
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Food Chemistry, 2011
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina Brudzynski, Danielle Miotto
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Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina Brudzynski, Danielle Miotto
exaly +3 more sources
Photosensitizer Activity of Model Melanoidins
Journal of Agricultural and Food Chemistry, 2005This study investigates the potential of melanoidins, the brown pigments formed during Maillard reaction in thermally processed foods, to act as photosensitizers. Seven model melanoidins obtained from different amino and carbonyl compounds were irradiated in a photoreactor or exposed to sunlight.
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Food Research International, 2022
Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from ...
Qiu-Hui Zhang +4 more
semanticscholar +1 more source
Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from ...
Qiu-Hui Zhang +4 more
semanticscholar +1 more source
Biodegradable Photonic Melanoidin for Theranostic Applications
ACS Nano, 2015Light-absorbing nanoparticles for localized heat generation in tissues have various biomedical applications in diagnostic imaging, surgery, and therapies. Although numerous plasmonic and carbon-based nanoparticles with strong optical absorption have been developed, their clearance, potential cytotoxicity, and long-term safety issues remain unresolved ...
Lee, Min-Young +7 more
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Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties
Critical reviews in food science and nutrition, 2021Dietary melanoidins are late stage Maillard reaction products (MRPs), browning colorants and predominantly high molecular weight (HMW) chemicals. They originate through polycondensation reactions of reducing sugars and proteins or amino acids upon ...
Sherif Shaheen +3 more
semanticscholar +1 more source
Journal of Hazardous Materials
Melanoidins are brown recalcitrant polymers originating from the thermal hydrolysis pretreatment (THP) of organic solid waste (OSW). Owing to their various formation pathways and complex structures, there is currently no reliable method to quantify ...
Yingying Li +5 more
semanticscholar +1 more source
Melanoidins are brown recalcitrant polymers originating from the thermal hydrolysis pretreatment (THP) of organic solid waste (OSW). Owing to their various formation pathways and complex structures, there is currently no reliable method to quantify ...
Yingying Li +5 more
semanticscholar +1 more source
Critical reviews in food science and nutrition
Fermentation is widely known for its ability to enhance the food nutritional ingredients, and its products are with improved texture, flavor, and nutritional.
Yan-Qing Zhang, Wei Li, Jun Xie
semanticscholar +1 more source
Fermentation is widely known for its ability to enhance the food nutritional ingredients, and its products are with improved texture, flavor, and nutritional.
Yan-Qing Zhang, Wei Li, Jun Xie
semanticscholar +1 more source
New biological properties of coffee melanoidins
Food & Function, 2013Water-soluble melanoidins isolated from roasted coffee induced ex vivo changes in the bioelectric and contractile activity of rat circular gastric smooth muscle tissues. They provoked a depolarization of smooth muscle cellular membranes and an increase in Ca²⁺-influx as evidenced by the increase in the frequency and amplitude of Ca²⁺-generated spike ...
Mariana D, Argirova +2 more
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Food Chemistry
The composition of melanoidins in dried apple that affects quality remains unclear. The composition and structure of melanoidins in dried apple slices by hot air drying (HAAM), instant controlled pressure drop drying (DICAM), and vacuum freeze-drying ...
Jia-Xing Hu +3 more
semanticscholar +1 more source
The composition of melanoidins in dried apple that affects quality remains unclear. The composition and structure of melanoidins in dried apple slices by hot air drying (HAAM), instant controlled pressure drop drying (DICAM), and vacuum freeze-drying ...
Jia-Xing Hu +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
Melanoidins are complex macromolecular compounds closely associated with the browning phenomenon in high-temperature sterilized lotus rhizome juice (HTSL).
Xue-Feng Ding +3 more
semanticscholar +1 more source
Melanoidins are complex macromolecular compounds closely associated with the browning phenomenon in high-temperature sterilized lotus rhizome juice (HTSL).
Xue-Feng Ding +3 more
semanticscholar +1 more source