Results 81 to 90 of about 6,486 (239)

Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides

Data in Brief, 2017
The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1].
Ana S.P. Moreira, Fernando M. Nunes, Cristiana Simões, Elisabete Maciel, Pedro Domingues, M. Rosário M. Domingues, Manuel A. Coimbra   +6 more
doaj   +1 more source

Facts about the formation of newantioxidants in natural samples after subcritical water extraction [PDF]

, 2010
8 páginas, 3 figuras, 3 tablas.-- El pdf del artículo es la versión pre-print.Subcritical water extraction (SWE) is a very promising technique for obtaining bioactives (mainly antioxidants) from natural sources; even if sometimes the high operation ...
Amigo-Benavent, Miryam, Castillo, M. Dolores del, Herrero, Miguel, Ibáñez, Elena, Plaza, Merichel   +4 more
core   +1 more source

Improving Compliance and Satisfaction With Quality Coffee Intake to Enhance Bowel Recovery After Colorectal Surgery: A Feasibility Study

Health Science Reports, Volume 9, Issue 1, January 2026.
ABSTRACT Background and Aim Coffee after digestive surgery is a simple, safe, and inexpensive prevention for post‐operative ileus (POI). Several meta‐analyses have shown that coffee consumption in the post‐operative period may enhance bowel recovery. However, uptake in clinical routine is variable, standardization challenging and compliance unknown. We
Constant Delabays, Fabian Grass, Nicolas Demartines, Dieter Hahnloser, Martin Hübner   +4 more
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

The Oxidative state of LDL is the major determinant of anti/prooxidant effect of coffee on Cu²⁺ catalysed peroxidation [PDF]

, 2011
Antioxidants exert contrasting effect on low density lipoprotein (LDL) oxidation catalysed by metals, acting as pro-oxidants under select in vitro conditions.
Carru, Ciriaco, Deiana, Luca, Masala, Bruno Lucio, Nicoli, Maria Cristina, Pasciu, Valeria, Pintus, Gianfranco, Sanna, Bastiano, Sotgia, Salvatore, Tadolini, Bruna, Zinellu, Angelo   +9 more
core  

Enhancing Gluten‐Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The increasing demand for gluten‐free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whole flours of forage palm, teff, and buckwheat, as well as evaluate their performance in gluten‐free breads.
Mateus Alves Araújo, Nathalia de Andrade Neves, Irene Andressa, Tatiana Nunes Amaral, Marcio Schmiele   +4 more
wiley   +1 more source

Fractional Composition of Melanoidin Pigment

GEORGIAN SCIENTISTS
Nana Tserodze, Leila Tatiashvili, Rusudan Tsiskarishvili, Liparit Dolidze, Nona Bolkvadze, Nino Karkashadze, Rusudan Uridia   +6 more
openalex   +3 more sources

Brewer’s spent grains protects against oxidative DNA damage in Saccharomyces cerevisiae [PDF]

, 2017
Brewer’s spent grain (BSG), obtained from barley malt during brewing, contains high amounts of phenolic acids, predominantly ferulic and p-coumaric acids.
Carvalho, Daniel O., Guido, Luís F., Johansson, Björn, Moreira, Manuela M., Oliveira, Rui Pedro Soares de   +4 more
core   +1 more source

Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and ...
Diego Pádua de Almeida, Hygor Lendell Silva de Souza, Ana Luiza Dozol, Mariana Moysés Delorme, Vanessa Naciuk Castelo‐Branco, Adriene Ribeiro Lima, Alexandre Soares dos Santos, Nadia Nara Batista, Rosane Freitas Schwan, Gustavo Molina, Cintia Lacerda Ramos   +10 more
wiley   +1 more source

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

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, Isabel Caballero, Carlos A. Blanco   +2 more
doaj   +1 more source