Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"melanoidins"”.
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The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
… thesis introduces the use of melanoidins extracted from brewer’s spent grain, a widely available natural by-product of the brewing industry and a valuable source of functional ingredients, to control the extent of the MR in foods.<br/><br/>Chapter 2 addressed the effect of …
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Preparation, Characterization, and In Vitro Evaluation of Multiple Emulsion for Topical Application of Lawsone and Dihydroxyacetone
… keratin-bound fluorescent polymers called melanoidins. DHA alone gives some protection in the UVA spectrum, with minimal UVB. When lawsone is applied after the application of DHA, a different set of melanoidins are produced, giving UVB and even greater UVA protection. |In this study, a …
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Reaction mechanisms of hydrothermal liquefaction of model compounds and biowaste feedstocks
… at as low temperatures as 180oC. The formed melanoidins further decomposed to gas, oil, char and aqueous products. Fatty acids were the major components in the bio-crude oil at temperatures lower than 240oC, with some decomposition products from amino acids and melanoidins. At 200oC, between …
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Elucidation of the components involved in the antioxidant activity of honey
… this study suggest for the first time that honey melanoidins underlie the antioxidant activity of unheated and heat-treated honey, and that phenolic constituents are involved in the melanoidin structure and are likely incorporated by covalent or non-covalent interaction.
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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… were used to quantify Schiff bases, CGA, melanoidins, and trihydroxybenzacridine (TBA) derivatives. The precipitates were dehydrated in a vacuum oven and FTIR analysis was used to identify changes that occurred in the secondary structures of proteins. Pretzels prepared with SFF contained …
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Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process
… the concentration of sugars, organic acids, and melanoidins. Succinic acid was the organic compound with the highest concentrations, with the highest concentration observed in C. canephora at 210 °C/11.01 min (224.24 mg/g), with the highest concentrations of organic acids found in this same …
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ORIGINS AND SHORT-TERM SEDIMENTARY FATE OF GLOBALLY DISTRIBUTED BIOLOGICAL MARKER HYDROCARBONS
… HBI monoenes was successfully incorporated into melanoidins but not detected in the humic acid pyrolysate which implied that incorporation of HBI alkenes into accreting humic substances was not a major mechanism of diagenesis of HBI alkenes. This study has extended present knowledge of the …
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Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa
Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product …