Results 71 to 80 of about 3,200 (205)
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) +4 more
core +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba +4 more
wiley +1 more source
Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review
eFood, Volume 7, Issue 4, August 2026.Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu +11 more
wiley +1 more source
Biomolecules, 2020 Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages.
Alvaro Martinez-Gomez +2 more
doaj +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source
Kinetic modelling of the Maillard reaction between proteins and sugars [PDF]
, 2002 Keywords: Maillard reaction, sugar isomerisation, kinetics, multiresponse modelling, brown colour formation, lysine damage, mutagenicity, casein, monosaccharides, disaccharides, aldoses, ketosesThe aim of this thesis was to determine the kinetics of the ...
Brands, C.M.J.
core
Melanoidins as a potential functional food ingredient
, 2018 Melanoidins are high molecular weight, brown-coloured and nitrogen-containing compounds generated in the late stages of the Maillard reaction. These products are mainly responsible for specific colour and typical appearance of processed foods, which ...
Mesías, Marta +1 more
core +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. +4 more
openaire +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This study compared cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire and evaluated their effects on the color, textural, and rheological properties of milk and dark chocolates. The results showed that cocoa origin influenced cocoa liquor characteristics and contributed to differences in chocolate quality.
Onur Ozdemir +3 more
wiley +1 more source
Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins
, 2013 Melanoidins formed at the last stage of the Maillard reaction have been pointed out to possess certain functional properties. Potential antihypertensive activity of food melanoidins (coffee, beer, and sweet-wine) has been evaluated according to in-vitro ...
Rufián Henares, J. A., Morales, F. J.
core +1 more source