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
Y effluent: problems and prospects- a : problems and prospects- a : problems and prospects- a : problems and prospects- a : problems and prospects- a review
K. Kukreja,S. Suneja +1 more
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TL;DR: In this paper, the authors discuss and summarize the available data on of waste disposal and discuss the problems and prospects of distillery spent wash, which is considered one of the worst pollutants produced by industries.
Adsorption studies of molasse's wastewaters on activated carbon: Modelling with a new fractal kinetic equation and evaluation of kinetic models
TL;DR: Fractal kinetic equation gives lower normalized standard deviation values than the pseudo-second order model generally used to fit adsorption kinetic data, indicating that the fractal kinetic model is much more accurate for describing the kinetic adsorptive data than the Pseudo- second order kinetic model.
Application of response surface methodology for optimization of important parameters in decolorizing treated distillery wastewater using Aspergillus fumigatus UB2 60
TL;DR: In this article, the combined effect of initial maltose concentration, pH and mycelial mass was studied using response surface methodology, and a central composite design for the three variables was employed to study the combined effects on decolorization efficiency of distillery wastewater.
Antimicrobial colorants in molasses distillery wastewater and their removal technologies
TL;DR: In this paper, the main MDWW colorants are polyphenols, melanoidin, alkaline degradation products of hexoses, and caramels whose formation, concentration and antimicrobial effects are summarized in this review.
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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