Results 81 to 90 of about 2,076 (174)

Melanoidin ve melanoidin içeren maya endüstrisi atıksularının elektrokimyasal arıtımı

, 2021
In this thesis electrocoagulation (EC) in a batch EC reactor using aluminium electrodes was employed for removals of color, chemical oxygen demand (COD) and total organic carbon (TOC) from synthetic and natural wastewater (baker' s yeast wastewater (BYW)) which contain melanoidin.
openaire   +1 more source

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

Antioxidants, 2019
Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological ...
Joanna Oracz, Dorota Zyzelewicz
doaj   +1 more source

Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Current Research in Food Science
Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition.
Slim Blidi, Antonio Dario Troise, Mattia Zazzaroni, Sabrina De Pascale, Sarah Cottin, Keith Sturrock, Andrea Scaloni, Alberto Fiore   +7 more
doaj   +1 more source

Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties

NFS Journal
The aim of this study was to examine the effects of xylitol as a sucrose alternative in cookies on the formation of free fluorescent compounds and browning associated with the Maillard reaction and on antioxidative potential during storage.
Jaroslawa Rutkowska, Damian Baranowski
doaj   +1 more source

Chemistry of melanoidins.

Journal of the agricultural chemical society of Japan, 1987
openaire   +2 more sources

Coffee By-Products: An Overview of Their Antimicrobial Properties. [PDF]

Molecules
Maia S, Ferreira H, Oliveira MBPP, Alves RC.   +3 more
europepmc   +1 more source

Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages. [PDF]

J Agric Food Chem
Gigl M, Kreissl J, Frank O.
europepmc   +1 more source

Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]

Molecules
Finta H, Pál S, Solymár M, Faust Z, Cherecheș MC, Ruța F, Ceană DE, Buicu CF, Nemes-Nagy E.   +8 more
europepmc   +1 more source

Desmutagenicity of melanoidins against mutagenic pyrolysates. [PDF]

Agricultural and Biological Chemistry, 1985
KATO, Hiromichi, KIM, Seon Bong, HAYASE, Fumitaka, Chuyen, NGUYEN Van   +3 more
openaire   +2 more sources

Sustainable valorization of spent coffee grounds via microwave-assisted extraction and spray-dried microencapsulation. [PDF]

Food Chem X
Kanha N, Lamaphrom K, Boonma P, Supasorn P, Panyasim P, Jaimun R, Laokuldilok T.   +6 more
europepmc   +1 more source