Results 41 to 50 of about 5,279 (245)
Frontiers in Nutrition, 2021 The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5,
Analía Rodríguez +7 more
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MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS [PDF]
Química Nova, 2021 Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds.
Daneysa Lahis Kalschne +5 more
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Biology and Life Sciences Forum, 2023 The bakery industry generates substantial food waste, leading to global environment pollution and economic losses. However, these by-products contain valuable bioactive compounds, such as melanoidins, which are brown pigmented compounds with significant ...
Virginia Temiño +4 more
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Biomedicines, 2018 Numerous studies provide robust evidence for a protective effect of red wine against many diseases. This bioactivity has been mainly associated with phenolic fractions of wines.
Vlasios Goulas +3 more
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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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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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Melanoidin as a Novel Trypsin Inhibitor
Bioscience, Biotechnology, and Biochemistry, 1994 Melanoidin, which was obtained by the Maillard reaction between D-glucose and glycine, was found to exert a potent inhibitory effect on the activity of trypsin with BANA as a synthetic substrate. The concentration of melanoidin required to reduce the activity of trypsin by 50% was less than 1 μg/ml, similar to that of soybean trypsin inhibitor and ...
Hirano, Miyuki +2 more
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On the Interaction of Melanoidin with Metallic Ions
Agricultural and Biological Chemistry, 1976 Melanoidin, which is obtained from the browning solution prepared from glycine-D-glucose system by acid precipitation, displays a noticeable character attributable to an amphoteric polyvalent electrolyte with the isoelectric point at pH 2.5. The number of proton released during titration from the isoelectric point to pH 11.0 is ca. 500 per one molecule
GOMYO, Toshiharu, HORIKOSHI, Masayo
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Foods, 2023 Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food.
Bo-Bo Wang +5 more
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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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