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6 results for melanoidin.

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Keyword    melanoidin

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α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
American Journal of Food Science and Technology. 2019, 7(1), 27-30. DOI: 10.12691/ajfst-7-1-5
Pub. Date: February 06, 2019Views: 11724Downloads: 11720
rice miso black soybean α-glucosidase inhibitory activity polyphenol melanoidin
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Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
American Journal of Food Science and Technology. 2019, 7(1), 7-12. DOI: 10.12691/ajfst-7-1-2
Pub. Date: January 10, 2019Views: 13046Downloads: 13282
rice miso black soybean buckwheat adzuki bean melanoidin DPPH radical scavenging activity lipase inhibitory activity
Abstract Full Text PDF (442 KB) Full Text HTML Full Text ePUB (296 KB)
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Antioxidant Activity, α-Glucosidase and Lipase Inhibitory Activity in Rice Miso with Kidney Bean
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
Journal of Food and Nutrition Research. 2018, 6(8), 504-508. DOI: 10.12691/jfnr-6-8-3
Pub. Date: August 27, 2018Views: 12211Downloads: 11990
kidney bean rice miso melanoidin DPPH radical-scavenging activity enzyme inhibitory activity
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Optimization of Gluten Free Cookies from Red and White Sorghum Flours
by De Petre N., Rozycki V., De la Torre M., Erben M., Bernardi C. and Osella C.
Journal of Food and Nutrition Research. 2016, 4(10), 671-676. DOI: 10.12691/jfnr-4-10-7
Pub. Date: September 29, 2016Views: 18738Downloads: 18993Citations: 1
sorghum gluten free cookies celiac disease antioxidant activity total polyphenols melanoidins
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Treatment of Distillery Spent Wash by Using Chemical Coagulation (CC) and Electro - coagulation [EC]
by Manoj. P. Wagh and P. D. Nemade
American Journal of Environmental Protection. 2015, 3(5), 159-163. DOI: 10.12691/env-3-5-1
Pub. Date: August 31, 2015Views: 35667Downloads: 31688Citations: 4
distillery spent wash electro-coagulation coagulation melanoidin recalcitrant maillard reaction
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Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk
by Shuo Feng, Shan W and Michiyuki Kojima
Journal of Food and Nutrition Research. 2015, 3(9), 613-619. DOI: 10.12691/jfnr-3-9-9
Pub. Date: November 25, 2015Views: 20151Downloads: 18944Citations: 1
soymilk functional food radical-scavenging activity antioxidant activity proteolytic treatment saccharification maillard reaction; melanoidins
Abstract Full Text PDF (269 KB) Full Text HTML Full Text ePUB (535 KB)
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