Journal Article10.1016/0308-8146(92)90308-O
Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion
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TL;DR: The melanoidin was more reactive towards sulphite species than when [glucose] > [glycine] as mentioned in this paper, and the extent of bleaching was proportional to the number of sulphur atoms incorporated into the polymer.
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About: This article is published in Food Chemistry. The article was published on 01 Jan 1992. The article focuses on the topics: Melanoidin & Glycine.
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Citations
Degradation and decolorization of monosodium glutamate wastewater with Coriolus versicolor
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Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models
TL;DR: The impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C.
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A bioprocess for the remediation of anaerobically digested molasses spentwash from biogas plant and simultaneous production of lactic acid.
TL;DR: In the bioremediation process of this very dark coloured effluent through the cultivation of L. casei, decrease in effluent's colour and reduction in COD level were achieved using bacterial cells in free and immobilised system, respectively, in 5 days batch cultivation.
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Catalytic Wet Air Oxidation Using Supported Pt and Ru Catalysts for Treatment of Distillery Wastewater (Cognac and Sugarcane Vinasses)
Thu Le Phuong,Michèle Besson +1 more
TL;DR: In this paper, the use of Pt and Ru catalysts supported on titania and zirconia was explored in the catalytic wet air oxidation (CWAO) processing of cognac and sugarcane wastewaters, in batch mode and in a trickle-bed reactor, at a temperature condition of 190 °C and a pressure condition of 70 bar air.
7
References
Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins
TL;DR: The degradation of nitrite and the inhibition towards formation of carcinogenic nitrosamines by melanoidins, produced from the glucose-glycine system were investigated at various conditions.
238
•Book
Chemistry of sulphur dioxide in foods.
B. L. Wedzicha
- 01 Jan 1984
TL;DR: In this article, the chemistry of sulphur dioxide in foods is discussed, and a book to wait for in this month is given to the reader, but the condition is that the book will always end up to get a book.
175
Role of amino acids in non-enzymic browning
TL;DR: In this paper, it has been shown that monoketoseamines are a major intermediate in browning reactions involving loss of amino nitrogen, and an extended reaction-scheme for the browning of aldose-amino systems is presented.
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