Results 31 to 40 of about 5,279 (245)
Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health. [PDF]
Front NutrMelanoidins, complex brown polymers formed during the Maillard reaction in thermally processed or fermented foods, are increasingly recognized for their nutritional relevance beyond sensory contributions.
Chen J, Gao X, Hou Y, Liang G.
europepmc +2 more sources
Microbiology Spectrum, 2021 Novel melanoidins are produced by the Maillard reaction. Here, melanoidins with high antibacterial activity were tested by examining various combinations of reducing sugars and amino acids as reaction substrates.
Satoshi Kukuminato +2 more
doaj +1 more source
Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products. [PDF]
J Food SciABSTRACT Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored ...
Marques ADJF +10 more
europepmc +2 more sources
Scavenging of Active Oxygens By Melanoidin [PDF]
Agricultural and Biological Chemistry, 1989 Mise en evidence par resonance electronique de spin de l'effet antioxydant des melanoidines vis-a-vis des formes actives de l'oxygene, principalement les radicaux superoxyde et le peroxyde d ...
HAYASE, Fumitaka +3 more
openaire +2 more sources
Biological Properties of Melanoidins: A Review [PDF]
International Journal of Food Properties, 2013 Melanoidins are brown, high molecular weight products of Maillard reaction, which takes place during thermal processing of food. They are formed in a multistage reaction between reducing sugars and compounds possessing free amino groups and found in roasted coffee, bakery products, cooked meat, beer, honey, sweet wine, processed tomatoes, and fiber ...
Ewa Langner, Rzeski, W.
openaire +3 more sources
Scientia Agropecuaria, 2013 Melanoidins formed at the last stage of the Maillard reaction have been shown to possess certain functional properties, such as antioxidant activity. In order to gain more insight into these functional properties, soluble model systems melanoidins from L‑
A.P Echavarría, J. Pagán, A. Ibarz
doaj +5 more sources
Frontiers in Nutrition, 2022 In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed.
Sofia Antonietti +9 more
doaj +1 more source
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
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 +5 more
doaj +1 more source
Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study
, 2023 This research aimed to compare the in vitro digestibility and fermentability of melanoidins extracted from cocoa nibs fast-roasted with a fluidized bed roaster (FR-melanoidins), melanoidins from cocoa nibs slow-roasted in a convective oven (SR ...
Victoria Mesa +15 more
core +1 more source