Results 31 to 40 of about 5,804 (216)
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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Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]
Food Sci NutrThe central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Matondo JD, Issa-Zacharia A.
europepmc +2 more sources
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
openaire +1 more source
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
core +1 more source
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
doaj +1 more source
Recovery of Polyphenols from Brewer’s Spent Grains [PDF]
, 2019 peer-reviewedThe recovery of antioxidant polyphenols from light, dark and mix brewer’s spent grain (BSG) using conventional maceration, microwave and ultrasound assisted extraction was investigated.
Birsan, Rares +3 more
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Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region.
Paniz Khaloo Kermani +3 more
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Physicochemical parameters and bioactive compounds of strawberry Ttee (Arbutus unedo L.) honey [PDF]
, 2015 Botanical origin, physicochemical properties (ash, colour, diastase activity, electrical conductivity (EC), hydroxymethylfurfural (HMF), moisture, optical rotation (OP), pH, reducing sugars, total acidity, total soluble solids, and water activity ...
Brigas, Amadeu +2 more
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Acidity and Antioxidant Activity of Cold Brew Coffee. [PDF]
, 2018 The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico.
Fuller, Megan, Rao, Niny Z.
core +3 more sources