Results 51 to 60 of about 3,200 (205)
Thermal Degradation Studies of Food Melanoidins
, 2016 Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl ...
Vincenzo Fogliano (290943) +3 more
core +1 more source
Investigation on the extractability of melanoidins in portioned espresso coffee [PDF]
, 2015 © 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso ...
Bartel, C. +2 more
core +1 more source
Melanoidins in madeira wines: Contribution to antioxidant capacity and color stability
Applied Food ResearchMadeira wines, produced in styles ranging from dry to sweet and typically marketed as 3-, 5-, and 10-year-old blends, are renowned for their longevity. This study focused on isolating and characterizing melanoidins, high-molecular-weight brown polymers ...
Vanda Pereira +4 more
doaj +1 more source
Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
Applied Sciences, 2023 Coffee is of interest to consumers and researchers, mainly due to its stimulating properties and positive effects on the human body. Properties of coffee infusions depend on many factors and the most important ones include the roasting process and the ...
Rafał Wołosiak +3 more
doaj +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
, 2009 The pigments (melanoidins) in molasses wastewater are refractory to conventional biological treatment. Ferric chloride was used as coagulant to remove color and chemical oxygen demand (COD) from molasses effluent. Using jar test procedure, main operating
Liang, Zhen +4 more
core +1 more source
Estimation of dietary intake of melanoidins from coffee and bread [PDF]
, 2011 Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. They escape digestion and pass through the upper gastrointestinal tract and can interact with the different microbial species ...
Fogliano, Vincenzo +4 more
core +1 more source
Study of Melanoidins of the Maillard Reaction in Dulce de Leche
Biology and Life Sciences Forum, 2022 “Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
Micaela Escobal +4 more
doaj +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
KINETICS OF MELANOIDIN ADSORPTION FROM AQUEOUS SOLUTIONS WITH ACTIVATED CARBONS [PDF]
Техника и технология пищевых производств, 2017 The main reason of melanoidins penetration into water basins is their inflow with industrial waste water. Melanoidins are widely used in industrial sector, thus food industry wastes can lead to ecosystem pollution.
Zelenaya K.V. +2 more
doaj +1 more source