Results 211 to 220 of about 6,486 (239)
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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
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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
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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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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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Thermal Degradation Studies of Food Melanoidins
Journal of Agricultural and Food Chemistry, 2005Food 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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2019
Melanoidins are high molecular weight brown compounds containing nitrogen, defined as end products of Maillard reaction. Coffee brews, prepared from roasted and ground coffee beans, are one of the main sources of melanoidins in the human diet. Polysaccharides, proteins, chlorogenic acids, and sucrose are involved in coffee melanoidins formation ...
Ana S. P. Moreira +5 more
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Melanoidins are high molecular weight brown compounds containing nitrogen, defined as end products of Maillard reaction. Coffee brews, prepared from roasted and ground coffee beans, are one of the main sources of melanoidins in the human diet. Polysaccharides, proteins, chlorogenic acids, and sucrose are involved in coffee melanoidins formation ...
Ana S. P. Moreira +5 more
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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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Thermal Degradation Studies of Glucose/Glycine Melanoidins
Journal of Agricultural and Food Chemistry, 2002Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 degrees C.
Abbaspour Tehrani, Kourosch +4 more
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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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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
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Low Molecular Weight Melanoidins in Coffee Brew
Journal of Agricultural and Food Chemistry, 2008Analysis of low molecular weight (LMw) coffee brew melanoidins is challenging due to the presence of many non-melanoidin components that complicate analysis. This study focused on the isolation of LMw coffee brew melanoidins by separation of melanoidins from non-melanoidin components that are present in LMw coffee brew material.
Bekedam, E.K. +4 more
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