Results 221 to 230 of about 5,279 (245)

Investigations on the structural units of melanoidins

Organic Geochemistry, 1984
Abstract A series of sugar-amino acid derived melanoidins were synthesized and their chemical and physical properties were evaluated using spectral, chemical and thermal analyses. It is suggested that the melanoidin “back-bone” is probably a sugar-moiety polymer in which various nitrogen containing groups are grafted.
Y. Rubinsztain, P. Ioselis, R. Ikan, Z. Aizenshtat   +3 more
openaire   +1 more source

Formation of melanoidins in the presence of H2S

Organic Geochemistry, 1990
Abstract The formation of melanoidins from d -lysine in the presence of H 2 S and N 2 was examined to clarify the effect of H 2 S on the condensation of sugars and amino acids. Significant amounts of dark brown-colored precipitates formed in a mixture of glucose and lysine heated at 80°C for 20 days under N 2 .
Noriyuki Suzuki, R. Paul Philp
openaire   +1 more source

Characterization of Model Melanoidins by the Thermal Degradation Profile

Journal of Agricultural and Food Chemistry, 2003
Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine ...
Adams, An, Abbaspour Tehrani, Kourosch, Kersiene, Milda, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
openaire   +3 more sources

Thermal Degradation Studies of Glucose/Glycine Melanoidins

Journal of Agricultural and Food Chemistry, 2002
Nondialyzable 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, Kersiene, Milda, Adams, An, Venskutonis, Rimantas, De Kimpe, Norbert   +4 more
openaire   +3 more sources

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
openaire   +1 more source

Melanoidins and Beer Foam

Journal of the American Society of Brewing Chemists, 1978
G. Jackson, T. Wainwright
openaire   +2 more sources

Melanoidins and carbohydrates in roasted barley

Journal of Agricultural and Food Chemistry, 1975
B L, Milić, B, Grujić-Injac, M V, Piletić, S, Lajsić, L A, Kolarov   +4 more
openaire   +2 more sources

Revealing the occurrence of refractory melanoidins and inhibitions on anaerobic fermentation via thermal hydrolysis pretreatment

Chemical Engineering Journal
Shuai Wang, Si-Di Hong, Xiao-Mei Zhu, Zheng-Bin Li, Le-Hui Li, Raymond Jianxiong Zeng, Kun Dai, Fang Zhang   +7 more
semanticscholar   +1 more source

Dissecting Dietary Melanoidins: Formation Mechanisms, Gut Interactions and Functional Properties

Critical Reviews in Food Science and Nutrition, 2022
Mohamed A Farag, Mohamed Shorbagi, Jose Manuel Lorenzo Rodriguez   +2 more
exaly  

Binding Properties of Melanoidins

Canadian Institute of Food Science and Technology Journal, 1982
V. Molund, W.D. Powrie, H.F. Stich
openaire   +1 more source