Results 21 to 30 of about 5,804 (216)

Optimization of Extraction Process and Structure Characterization of Coffee Melanoidins

Shipin gongye ke-ji, 2023
In this study, Yunnan arabica coffee beans were selected as the research object, and the extraction process of coffee melanoidins were optimized. Filter membrane fractionation of 100, 50 and 30 kDa were used to characterize the structure of coffee ...
Yanhua WANG, Dongyu WANG, Zejuan HE, Tangwei SHI, Jiashun GONG, Chao TAN   +5 more
doaj   +1 more source

MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS [PDF]

Química Nova, 2021
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds.
Daneysa Lahis Kalschne, Nathalia Karen Silva, Cristiane Canan, Marta de Toledo Benassi, Eder Lisandro Moraes Flores, Oldair Donizete Leite   +5 more
doaj   +1 more source

Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota

Microorganisms, 2022
Melanoidins are the products of the Maillard reaction between carbonyl and amino groups of macromolecules and are readily formed in foods, especially during heat treatment.
Sumudu Rajakaruna, Sergio Pérez-Burillo, Denise Lynette Kramer, José Ángel Rufián-Henares, Oleg Paliy   +4 more
doaj   +1 more source

Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation

Biology and Life Sciences Forum, 2023
The bakery industry generates substantial food waste, leading to global environment pollution and economic losses. However, these by-products contain valuable bioactive compounds, such as melanoidins, which are brown pigmented compounds with significant ...
Virginia Temiño, Gisela Gerardi, Monica Cavia-Saiz, Pilar Muñiz, Gonzalo Salazar   +4 more
doaj   +1 more source

Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

Frontiers in Nutrition, 2021
The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5,
Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Cristina Olivaro, Fernando Ferreira, Fernando Ferreira, Luis Alberto Panizzolo   +7 more
doaj   +1 more source

Straw Wine Melanoidins as Potential Multifunctional Agents: Insight into Antioxidant, Antibacterial, and Angiotensin-I-Converting Enzyme Inhibition Effects

Biomedicines, 2018
Numerous studies provide robust evidence for a protective effect of red wine against many diseases. This bioactivity has been mainly associated with phenolic fractions of wines.
Vlasios Goulas, Demetra Nicolaou, George Botsaris, Alexandra Barbouti   +3 more
doaj   +1 more source

Decolorization of synthetic melanoidins-containing wastewater by a bacterial consortium [PDF]

, 2008
The presence of melanoidins in molasses wastewater leads to water pollution both due to its dark brown color and its COD contents. In this study, a bacterial consortium isolated from waterfall sediment was tested for its decolorization.
A Mandal, AK Kulkarni, AK Pikaev, AM Jimenez, B Inanc, C Monica, C Raghukumar, Claire Albasi, DR Cox, EC Bernardo, F Zhang, GEP Box, HV Alkane, J Dahiya, J Friedrich, M Ghosh, M Pena, M Petruccioli, M Sarayu, M Sarayu, MA Godshall, Marie-Line Delia, MJ Ames, MS Chung, MT Moreira, N Jain, O Gomaa, P Chopra, P Kumar, S Mohana, S Moosvi, S Ohmano, S Sirianuntapiboon, S Sirianuntapiboon, SH Mutlu, SJ Kim, SK Manjinder, SK Manjinder, Somsak Damronglerd, Suhuttaya Jiranuntipon, Supat Chareonpornwattana, T Gonzalez, T Nandy, TL Rhoads, V Kumar, V Kumar, VP Migo, WB Nilsson, WE Duckworth   +48 more
core   +1 more source

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen [PDF]

, 2017
Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality ...
Badiâa Lyoussi, Bettar I.M., Codex Alimentarius C., EU Council, Letícia M Estevinho, Mafalda Resende, Malika N., Maria Dulce Antunes, Maria Graça Miguel, Maria Leonor Faleiro, Nassif F., Ofélia Anjos, Peltier J., Samatha T., Singleton V.L., Smail Aazza, Wu H.C., Youssef Elamine   +17 more
core   +3 more sources

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

Frontiers in Nutrition, 2021
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond, Alejandra Rodríguez Casas, Maria Dolores del Castillo   +2 more
doaj   +1 more source

Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees [PDF]

, 2015
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane.
Baroni, María Verónica, Bertrand, Lidwina, López Froilán, Rebeca, Podio, Natalia Soledad, Pérez Rodríguez, María L., Ramirez Moreno, Esther, Sánchez Mata, María Cortes, Wunderlin, Daniel A.   +7 more
core   +1 more source