Results 81 to 90 of about 3,200 (205)
The gastro-intestinal tract as the major site of biological action of dietary melanoidins [PDF]
, 2015 Emerging evidence from laboratory researches has highlighted the bioactivity of food melanoidins and melanoproteins. Whilst such studies have been carried out with different in vitro systems, information about melanoidins absorption and bio-availability ...
BELLESIA, ANDREA, TAGLIAZUCCHI, Davide
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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
Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT Although ricebased snacks are popular, they are primarily composed of refined starch and often lack dietary fiber and bioactive compounds. Barley is rich in these compounds; however, its incorporation into rice‐based products often results in undesirable changes in physicochemical and sensory properties. Therefore, this study aimed to evaluate
Il Sook Choi, Eun Jung Kwak
wiley +1 more source
TWO HUNDRED FACTORS OF MELANOIDINE MAKING REACTIONS
Современная наука и инновации, 2022 Melanoidins proceeds readily when heated with sucrose to 100 amino acids 0C or higher. It is observed in the heat-treated products, both animal and vegetable origin.
Eduard Ervandovich Khachaturian +2 more
doaj
Foods, 2020 Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product ...
Amaia Iriondo-DeHond +7 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT The aim of this study was to evaluate the effect of chemical decaffeination on two coffee species (Coffea arabica and Coffea canephora) in terms of the chemical composition of filtered coffee beverages and their influence on lipid profile and oxidative stress in rats with diet‐induced hyperlipidemia. Rats (n = 30) were divided into six groups:
Adriene Ribeiro Lima +10 more
wiley +1 more source
Effect of Melanoidins and Metals on Hydrolysis in Anaerobic Digestion
, 2020 Sludge management has gained importance over the years due to high sludge treatment and disposal cost, stringent disposal laws, and a need to move towards sustainable energy production.
Sutaria, Sasha (author)
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Chemical characterization and antioxidant properties of coffee melanoidins
, 2002 Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee beverages' dry matter. In this study chemical characterization of melanoidins obtained from light-, medium-, and dark-roasted ...
Fogliano, Vincenzo +4 more
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Ohmic Heating Application on Pork Burger Processing
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT This study evaluates ohmic heating (OH) at varying electric field strengths (OH10: 5 V/cm, OH12.5: 6.3 V/cm, OH15: 7.5 V/cm) compared to conventional grilling (CONV) in pork burger processing, focusing on microbial inactivation, physicochemical and rheological properties, and in vitro bioactivity.
Celso F. Balthazar +10 more
wiley +1 more source
Peroxyl radical scavenging activity of melanoidins in aqueous systems
, 2014 Melanoidins are widely distributed in our diet, due to home or industrial processing of foods. Until recently, melanoidins were considered to be an inert, brown-coloured polymeric component. However, recent research into their nutritional, physiological,
Morales, F. J., Jiménez Pérez, Salvio
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