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 +48 more
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The gastro-intestinal tract as the major site of biological action of dietary melanoidins [PDF]
, 2015 Emerging evidence from laboratory researches has highlighted the bioactivity of food melanoidins and melanoproteins. Whilst such studies have been carried out with different in vitro systems, information about melanoidins absorption and bio-availability ...
BELLESIA, ANDREA, TAGLIAZUCCHI, Davide
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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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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 +17 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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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 ...
Toshiharu Gomyo +4 more
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Food Chemical Study on Melanoidin
Nippon Eiyo Shokuryo Gakkaishi, 2005 Seiichi Homma
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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 +7 more
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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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