Zobrazeno 1 - 10
of 1 193
pro vyhledávání: '"Melanoidin"'
Autor:
Alisa Kongthong, Pimprapa Chaijak
Publikováno v:
Journal of Degraded and Mining Lands Management, Vol 12, Iss 1, Pp 6597-6604 (2024)
This study investigated the application of a microbial fuel cell (MFC) system integrated with freshwater microalgae Chlorella sp. TSU-FF67for wastewater treatment, electricity generation, and bio-oil production. The MFC with Chlorella sp. TSU-FF67ac
Externí odkaz:
https://doaj.org/article/1d0e8e6dda15447d9fae7882a4fffa17
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 17, Iss 4, Pp 2295-2306 (2023)
As sugarcane molasses is converted into ethanol, a sizable volume of effluent with high biochemical oxygen demand (BOD) and chemical oxygen demand(COD) is generated. This effluent contains melanoidin. Melanodin is a chemical broken down by certain ba
Externí odkaz:
https://doaj.org/article/11c8cca43a12480c91ff161e29e804a4
Autor:
Qingchao JIA, Yan LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 235-243 (2023)
Using black garlic as raw material, the melanoidin in black garlic was extracted by ultrasonic method, and the extraction conditions were optimized. On the basis of the single factor experiments, the volume fraction of ethanol, the ratio of material
Externí odkaz:
https://doaj.org/article/7cd13800ec67450cac21dd4d3c1632a2
Autor:
Apichon Watcharenwong, Kawintra Kongka, Anusara Kaeokan, Chanat Chokejaroenrat, Chainarong Sakulthaew
Publikováno v:
Waste, Vol 1, Iss 2, Pp 455-467 (2023)
Ethanol production wastewater contains high quantities of dark–brown pigments (melanoidin) that result in low color removal using conventional biological treatments. Advanced oxidation processes (AOPs) are the most documented methods for reducing t
Externí odkaz:
https://doaj.org/article/e8afcf770c6b455597f45d4b106667f6
Publikováno v:
Journal of Food Protection, Vol 86, Iss 10, Pp 100140- (2023)
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, an
Externí odkaz:
https://doaj.org/article/6410236484084001a2fead31c7021fe4
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100828- (2023)
We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. M
Externí odkaz:
https://doaj.org/article/18824d2cfb4c4793914ba38796c4fc04
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 20, p 3727 (2023)
Melanoidins (MLDs) are formed through the reaction of carbonyl compounds and amino compounds in the Maillard reaction (MR) during the heating or storage of food. In this study, the formation, chemical composition, and structural characteristics of bl
Externí odkaz:
https://doaj.org/article/52b485fe0d8c46989390aa40ce7cfb74
Publikováno v:
Applied Water Science, Vol 12, Iss 4, Pp 1-9 (2022)
Abstract Distillery industry is amidst the top source of surface water pollution owing to its very high content of recalcitrant organics, inorganics, and persistent turbidity contents. Melanoidins are the chief dark brown-colored complex contaminant
Externí odkaz:
https://doaj.org/article/585e3b885cf54f5483f85b78bcf38603
Autor:
Kowit Suwannahong, Surachai Wongcharee, Javier Rioyo, Chadrudee Sirilamduan, Torpong Kreetachart
Publikováno v:
Engineering and Applied Science Research, Vol 49, Iss 1, Pp 47-57 (2022)
A detailed breakdown of synthetic melanoidin at the fractionations of molecular cut off points of 10kDa, 5kDa and 1kDa using sterlitech ultrafiltration membranes had been conducted by applying DOC, pH, UV-vis254, SSAC346, FTIR and EEMs as a surrogate
Externí odkaz:
https://doaj.org/article/8d38fe6c41754be7980ef3c909ec6815