Results 21 to 30 of about 3,200 (205)
Chemical Studies on Melanoidins [PDF]
Agricultural and Biological Chemistry, 1972 Nondiffusable melanoidin obtained from a glycine-xylose system was heated in aqueous media, and the resulting chemical changes, as affected by the presence of oxygen, pH value, temperature and the addition of transitional metals, were investigated.Melanoidin, when heated at 90°C in an aqueous solution, caused remarkable discolorization accompanied by ...
GOMYO, Toshiharu +4 more
openaire +1 more source
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 +4 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 +5 more
doaj +1 more source
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 +7 more
doaj +1 more source
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 +3 more
doaj +1 more source
Coffee melanoidins as emulsion stabilizers
, 2023 The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers.
Fogliano, Vincenzo +5 more
core +1 more source
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 +2 more
doaj +1 more source
Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
Czech Journal of Food Sciences, 2004 Roasting process of coffee beans affects the final composition of coffee brew. While the presence of some of its antioxidant compounds (phenolic acids) decrease throughout the treatment, melanoidins are formed during the thermal process.
C. Delgado-Andrade, F. J Morales
doaj +1 more source
Melanoidin as a Novel Trypsin Inhibitor
Bioscience, Biotechnology, and Biochemistry, 1994 Melanoidin, which was obtained by the Maillard reaction between D-glucose and glycine, was found to exert a potent inhibitory effect on the activity of trypsin with BANA as a synthetic substrate. The concentration of melanoidin required to reduce the activity of trypsin by 50% was less than 1 μg/ml, similar to that of soybean trypsin inhibitor and ...
Hirano, Miyuki +2 more
openaire +1 more source
On the Interaction of Melanoidin with Metallic Ions
Agricultural and Biological Chemistry, 1976 Melanoidin, which is obtained from the browning solution prepared from glycine-D-glucose system by acid precipitation, displays a noticeable character attributable to an amphoteric polyvalent electrolyte with the isoelectric point at pH 2.5. The number of proton released during titration from the isoelectric point to pH 11.0 is ca. 500 per one molecule
GOMYO, Toshiharu, HORIKOSHI, Masayo
openaire +2 more sources