Results 211 to 220 of about 5,279 (245)

Melanoidins from Shanxi aged vinegar: Characterization and behavior after in vitro simulated digestion and colonic fermentation.

Food Chemistry
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro.
Jun Wang, Nannan Zhang, Ting Xia, Yaning Nie, Xiao-Dong Zhang, Fan-Fan Lang, Kai Liang, Tian-Meng Li, Min Wang   +8 more
semanticscholar   +1 more source

Nature of Phenolic Compounds in Coffee Melanoidins

Journal of Agricultural and Food Chemistry, 2014
Phenolic compounds are incorporated into coffee melanoidins during roasting mainly in condensed form (42-62 mmol/100 g) and also in ester-linked form (1.1-1.6 mmol/100 g), with incorporation levels depending on the green coffee chlorogenic acid content.
Carina, Coelho, Miguel, Ribeiro, Ana C S, Cruz, M Rosário M, Domingues, Manuel A, Coimbra, Mirko, Bunzel, Fernando M, Nunes   +6 more
openaire   +2 more sources

CHAPTER 29. Melanoidins

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, Joana Simões, Cláudia P. Passos, Fernando M. Nunes, M. Rosário M. Domingues, Manuel A. Coimbra   +5 more
openaire   +1 more source

Melanoidins in the Maillard reaction

1998
Abstract This paper is a review of the studies on melanoidins, the end heavy products of the Maillard reaction. It deals with the description of melanoidins in foods and model systems as well as their physical and chemical methods of analysis, their chemical properties and their biological and antioxidative activities in vivo and in nature.
T. Obretenov, G. Vernin
openaire   +1 more source

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, Rosa Cinzia, Borrelli, Vincenzo, Fogliano, Norbert, De Kimpe   +3 more
openaire   +2 more sources

The role of peptides and proteins in melanoidin formation

Journal of Mass Spectrometry, 2009
AbstractHigh‐molecular‐weight (HMW) coloured compounds called melanoidins are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups and carbohydrates. The melanoidin structure is not definitively
SMANIOTTO A, BERTAZZO, ANTONELLA, COMAI, STEFANO, TRALDI P.   +3 more
openaire   +5 more sources

Dynamic formation of melanoidins and parallel competitive pathways during sludge thermal hydrolysis affected by heating temperature.

Journal of Hazardous Materials
The melanoidins formed through the Maillard reaction during thermal hydrolysis pretreatment (THP) of sludge contribute to darkening, refractoriness, and inhibition of effective wastewater and sludge treatment.
Si-Wei Xiao, Le-Shi Wang, Jing Bian, Nan Wang, Qian Zhang, Yuan-Bo Li, Jiu-Xiao Hao   +6 more
semanticscholar   +1 more source

Chemical, structural and antioxidant properties of melanoidins in fish sauce.

The Journal of the Science of Food and Agriculture
BACKGROUND Melanoidins, as a functional component, exhibit antioxidant properties. However, the antioxidant mechanism of melanoidins in fish sauce remains poorly understood.
Wen-Hui Zhu, Wenxuan Wang, Yingnan Liu, Y. Bu, Jian-Rong Li, Xue-Peng Li   +5 more
semanticscholar   +1 more source

Mechanistic insights into melanoidins-induced hydrophilicity of thermal hydrolyzed sludge and its impact on dewaterability.

Bioresource Technology
Although thermal hydrolysis pretreatment enhances disposal efficiency of sludge, it inevitably leads to melanoidins formation, which will negatively impact the subsequent wastewater treatment processes.
Qian Zhang, Junyue Xu, Jiamian Wang, Li-Wei Wang, Nan Wang, Xin-Ran Liu, Jiu-Xiao Hao   +6 more
semanticscholar   +1 more source

Characterization of melanoidins by IR spectroscopy—II. Melanoidins of galactose with arginine, isoleucine, lysine and valine

Organic Geochemistry, 1986
Abstract The infrared spectra of melanoidins which were prepared from galactose and neutral and basic amino acids (at various ratios) support in general the conclusion gained in Part I of this series. A striking resemblance in the IR spectra was obtained in melanoidins which were prepared from a high ratio of sugar to amino acids (Type 1).
Y. Rubinsztain, S. Yariv, P. Ioselis, Z. Aizenshtat, R. Ikan   +4 more
openaire   +1 more source