Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125459
Abstract: In this study the elemental compositions of melanoidin formed at 160 °C from d-glucose (Glc) and l-alanine (Ala) as well as from fructosylalanine - the corresponding Amadori rearrangement product - were compared. Specific chemical bonds were… read more here.
Keywords: glc ala; alanine melanoidin; melanoidin; formed fructosylalanine ... See more keywords
Melanoidin removal in multi-oxidant supplemented microwave system: Optimization of operating conditions using response surface methodology and cost estimation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of water process engineering"
DOI: 10.1016/j.jwpe.2019.101008
Abstract: Abstract Melanoidin removal in a microwave (MW) coupled with persulfate (PS) and/or hydrogen peroxide (H2O2) system was investigated. As a precursor, batch-mode MW-PS experiment was conducted at 250 mg/L of melanoidin concentration. The removal was observed… read more here.
Keywords: melanoidin removal; methodology; system; removal ... See more keywords
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage
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DOI: 10.17113/ftb.61.01.23.7537
Abstract: SUMMARY Research background The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the… read more here.
Keywords: reaction products; maillard reaction; aged sorghum; sorghum vinegar ... See more keywords