Results 71 to 80 of about 5,279 (245)

Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects

Fermentation
Melanoidins are heterogeneous polymers with a high molecular weight and brown color formed during the Maillard reaction by the combination of sugars and amino acids at high temperatures with the potential to inhibit the microbial activity in bioprocesses.
Carolina Nemeth Comparato, Matheus Neves de Araujo, Isabel Kimiko Sakamoto, Lucas Tadeu Fuess, Márcia Helena Rissato Zamariolli Damianovic, Ariovaldo José da Silva   +5 more
doaj   +1 more source

Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

Food and Bioprocess Technology
Melanoidins are bioactive compounds that have an impact on food properties and have effects on health. Due to the high content of melanoidins in bread crust, it can be used as a source of these compounds. Their recovery from bakery by-products can reduce
Gonzalo Salazar-Mardones, M. Cavia-Saiz, Virginia Temiño, P. Muñiz, Javier García-Tojal, Gisela Gerardi   +5 more
semanticscholar   +1 more source

Bioeconomy, sustainability, and digital technologies in Haematococcus lacustris biomass and astaxanthin production: advances and outlook

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Astaxanthin is a carotenoid with strong antioxidant properties, used in research on cancer treatment, ocular injuries, and neurological disorders. When produced by the microalgae Haematococcus lacustris, its antioxidant potential is even higher than that of the synthetic molecule, making it particularly attractive for pharmaceutical and ...
Renata Kühl Rocha, Lucas Nascimento Dario, Ana Caroline de Souza Barnabé, Paulo Sérgio de Arruda Ignácio, Reinaldo Gaspar Bastos, Augusto Ducati Luchessi   +5 more
wiley   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Characterization of Model Melanoidins by the Thermal Degradation Profile

, 2016
Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins.
Rimantas Venskutonis (3009651), Kourosch Abbaspour Tehrani (1884328), Milda Keršienė (3009759), Norbert De Kimpe (42373), An Adams (2682811)   +4 more
core   +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, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Food Biomacromolecules, EarlyView.
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora, Upasana Yadav, Lekshmi SG, Alka Joshi, Pallavi Singh, Anamika Thakur, Shruti Sethi, Dinesh Kumar   +7 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

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

Reactivity of acrylamide with coffee melanoidins in model systems [PDF]

, 2012
Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in
Francisco J. Morales, Silvia Pastoriza, Rufián Henares, J. A., Morales, F. J., José Ángel Rufián-Henares, Pastoriza, Silvia   +5 more
core   +1 more source

Accumulating ammoniacal nitrogen instead of melanoidins determines the anaerobic digestibility of thermally hydrolyzed waste activated sludge.

Chemosphere, 2023
Full-scale thermal hydrolysis processes (THP) showed an increase in nutrients release and formation of melanoidins, which are considered to negatively impact methanogenesis during mesophilic anaerobic digestion (AD).
Javier Pavez-Jara, J. V. van Lier, M. de Kreuk   +2 more
semanticscholar   +1 more source