Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography [PDF]
, 2017 INTRODUCTION: Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that
Apak +30 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.
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Applications of submerged fermentation for biodegradation and decolourisation of melanoidins by an isolate Alcaligenes denitrificans SAG5 [PDF]
, 2011 In laboratory conditions a bacterium was isolated, which was identified as Alcaligenes denitrificans SAG5.. The optimum decolourisation (72.6%) of melanoidin was achieved at pH 7.5 and temperature 37 °C within 4-6 days fermentation.
Rani, Anita, Saharan, Baljeet Singh
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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, Wojciech Rzeski
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Changes in the chemical parameters during the production of água-mel from Portugal [PDF]
, 2018 Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating ...
AAZZA, Smail +3 more
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Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil [PDF]
, 2019 The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but ...
Copado, Claudia Noelia +3 more
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An Assessment of the Bioactivity of Coffee Silverskin Melanoidins
Foods, 2019 Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown.
Silvia Tores de la Cruz +8 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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Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation. [PDF]
, 2016 A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion.
Bresciani, L. (Letizia) +8 more
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Journal of Food Protection, 2023 Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°
Eisuke Maesaka +4 more
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