Results 71 to 80 of about 2,076 (174)

Sesame residue melanoidins: Isolation, structure, and the role of alleviating cellular oxidative damage by modulating mitochondrial function

Journal of Agriculture and Food Research
The traditional aqueous extraction of sesame oil yields abundant wet sesame residues rich in melanoidins. Melanoidins were isolated by Pronase E and ultrafiltration, in which the fraction >20 kDa (MELs) presented a higher melanoidin content of 75.52 ...
Xinyu Huang, Peipei Qi, Yaling Wang, Xiuling Li, Yuanhao Geng, Xia Wang, Caijing Han, Fengxiang Zhang   +7 more
doaj   +1 more source

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley   +1 more source

Characterization of food melanoidin.

Journal of the Japanese Society of Starch Science, 1991
Melanoidin is a colored substance which is generally found in food system. Its formation mechanism has been mostly studied by model systems which consist of reducing sugar and amino acid. The author proposes a few methods to characterize melanoidin in food system.
openaire   +2 more sources

Enhancing Consumer Acceptance of Cricket (Acheta domesticus) Protein Hydrolysate Through ProteAX‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna, Rozanah Nushrotina, Ade Chandra Iwansyah, Nandi Sukri, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

Roasting‐Like Thermal Reconfiguration of Bioactive and Pigment Profiles in Pistachios From Distinct Geographical Origins

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Dry roasting‐like treatment (140°C for 45 min) induces a significant compositional reconfiguration of (poly)phenols, pigments, and antioxidant capacity in pistachio kernels, strictly dependent on their geographical origin (Iran, Spain, USA, and Turkey), ultimately enhancing their functional quality.
G. Pedron, G. Barbieri, Y. Jaouhari, R. Perestrelo, J. S. Câmara, M. Bordiga   +5 more
wiley   +1 more source

Inhibition of nitrosamine formation by nondialyzable melanoidins.

Agricultural and Biological Chemistry, 1987
The degradation of nitrite and the inhibition towards formation of carcinogenic nitrosamines by melanoidins, produced from the glucose-glycine system were investigated at various conditions. The degradation of nitrite was highest at pH 1.2 (29%), when the ratio of melanoidins to nitrite was 1: 3.
KATO, Hiromichi, LEE, In Eui, CHUYEN, Nguyen Van, KIM, Seon Bong, HAYASE, Fumitaka   +4 more
openaire   +2 more sources

Melanoidins promote plant disease resistance, immunity and growth, through the salicylic acid pathway

Plant Stress
Environmental ramifications of the continued use of chemical pesticides have increased the need to identify non-toxic, naturally occurring substances that can serve as environmentally friendly disease control.
Yigal Elad, Ellen R. Graber, Rupali Gupta, Dalia Rav-David, Meirav Leibman-Markus, Amit Kumar-Jaiswal, Noa Sela, Ludmila Tsechansky, Anat Schneider, Maya Bar   +9 more
doaj   +1 more source

CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF PRUNES

Journal of Food Quality, 2010
ABSTRACT Prunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the antioxidant activity is caused by unknown or new products created ...
Madrau, M. A., Sanguinetti, A. M., DEL CARO, Alessandra, FADDA, Costantino, PIGA, Antonio   +4 more
openaire   +1 more source

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

Polish Journal of Food and Nutrition Sciences, 2015
There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated filed of honey research is presented in a context of known mechanism of formation of the stable ...
Brudzynski Katrina, Maldonado-Alvarez Liset   +1 more
doaj   +1 more source

Melanoidins from Coffee and Lipid Peroxidation [PDF]

, 2015
Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may already be present in oxidized food, and they may be generated during digestion of highly oxidizable food such as meat.
openaire   +1 more source