Results 221 to 230 of about 6,486 (239)

Zur Kenntnis der Melanoidine

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1953
Nach der Definition und Charakterisierung der Melanoidine und der zu ihrer Bildung fuhrenden Reaktionen zwischen Carbonyl- und Aminogruppen wurde auf ihre Ahnlichkeit mit den Huminsauren und auf ihre Bedeutung fur die Lebensmittelchemie hingewiesen. Da die Aufklarung des Aufbaues der Melanoidine mit den klassischen organisch-chemischen Methoden infolge
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Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine

Food Chemistry, 2020
In this study the elemental compositions of melanoidin formed at 160 °C from d-glucose (Glc) and l-alanine (Ala) as well as from fructosylalanine - the corresponding Amadori rearrangement product - were compared. Specific chemical bonds were probed by FTIR spectroscopy.
Ghassan Faisal, Mohsin, Franz-Josef, Schmitt, Clemens, Kanzler, Jan Dirk, Epping, David, Buhrke, Andrea, Hornemann   +5 more
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Kinetics of the melanoidin reaction

Food processing industry, 2022
Описаны 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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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
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Antioxidant activity of vinegar melanoidins

Food Chemistry, 2007
Abstract Melanoidins, the brown polymers formed through Maillard reaction during vinegar process, are one of major high-molecular-weight fractions of vinegar. In this study the antioxidant activity of high-molecular-weight fractions (MW > 3500 Da) separated from ethanol-supernatant extraction of concentrated Zhenjiang aromatic vinegar was evaluated ...
Q XU, W TAO, Z AO
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Biological Effects of Coffee Melanoidins

2015
Coffee melanoidins are brownish high-molecular-weight compounds produced during coffee roasting. There are a plethora of fractions with different chemical composition–structure and probably different biological effects behind the term “coffee melanoidins.” Such biological activities include antioxidant, antimicrobial, antihypertensive, prebiotic ...
José A. Rufián-Henares, Silvia Pastoriza   +1 more
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High Molecular Weight Melanoidins from Coffee Brew

Journal of Agricultural and Food Chemistry, 2006
The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied. The specific extinction coefficient (K(mix)) at 280, 325, 405 nm, sugar composition, phenolic group content, nitrogen content, amino acid composition, and non-protein nitrogen (NPN) content were investigated.
Bekedam, E.K., Schols, H.A., van Boekel, T., Smit, G.   +3 more
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Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

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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Melanoidins and Beer Foam

Journal of the American Society of Brewing Chemists, 1978
G. Jackson, T. Wainwright
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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
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