Results 21 to 30 of about 2,076 (174)
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
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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
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Foods, 2023 Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate
Virginia Temiño +5 more
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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
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Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic
Foods, 2023 Melanoidins are considered to have several biological activities. In this study, black garlic melanoidins (MLDs) were collected using ethanol solution extraction; 0%, 20%, and 40% ethanol solutions were used for chromatography. Three kinds of melanoidins
Xiwang Song +5 more
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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
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Foods, 2019 Distilled spent grain (DSG), as the major by-product of baijiu making, contains melanoidins generated via the Maillard reaction. In this study, four melanoidin fractions (RF1‒RF4) were isolated successively from dried DSG (DDSG) using sodium hydroxide ...
Shiqi Yang, Wenlai Fan, Yan Xu
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Precipitation of Protein in the Presence of Melanoidin
Agricultural and Biological Chemistry, 1976 A melanoidin was prepared by the reaction of glycine-d-glucose system. The fraction of melanoidin between 10,000 and 50,000 in molecular weight was mainly used to clarify its interaction with protein. Remarkable precipitation was observed between the isoelectric points of melanoidin (pH 2.5) and ovalbumin (pH 4.6).
HORIKOSHI, Masayo, GOMYO, Toshiharu
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Editorial: Food Melanoidins: Chemistry and Nutrition
Frontiers in Nutrition, 2022 Peer ...
Fernando M. Nunes +2 more
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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
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