Results 41 to 50 of about 5,804 (216)
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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Recent Trends in Metabolomics by NMR Spectroscopy
Angewandte Chemie, EarlyView.AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco +6 more
wiley +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, Wojciech Rzeski
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Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites
Proceedings, 2023 Worldwide, noncommunicable diseases accounted for 7 out of 10 deaths in 2019 (WHO), being ischemic heart disease one of the major contributors. Coffee has been implicated with several health benefits, namely the hypocholesterolemic potential, attributed ...
Fernanda Machado +6 more
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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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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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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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Describing Polymers Synthesized from Reducing Sugars and Ammonia Employing FTIR Spectroscopy
مجلة بغداد للعلوم, 2022 Melanoidins can be diagnosed using the Fourier transform infrared (FTIR) technique. UV/Vis is an effective tool for both qualitative and quantitative analysis of chemical components in melanoidin polymers.
Ghassan Faisal Mohsin +2 more
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UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 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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