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An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel know...

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Wedi'i Gadw mewn:
Prif Awduron: Silvia Tores de la Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores del Castillo
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2019-02-01
Cyfres:Foods
Pynciau:
antioxidant
coffee byproduct
dietary fiber
gastrointestinal motility
melanoidins
Maillard reaction
silverskin
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/8/2/68
Tagiau: Ychwanegu Tag
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