Melanoidin
id:
melanoidin-212-4187101
title:
Melanoidin
text:
Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine at high temperatures and low water activity. They were discovered by Schmiedeberg in 1897.
Melanoidins are commonly present in foods that have undergone some form of non-enzymatic browning, such as barley malts, bread crust, bakery products and coffee. They are also present in the wastewater of sugar refineries, necessitating treatment in order to avoid contamination around the
brand slug:
wiki
category slug:
encyclopedia
description:
Polymers formed from sugars and amino acids in certain conditions
original url:
https://en.wikipedia.org/wiki/Melanoidin
date created:
2007-06-04T08:24:40Z
date modified:
2024-09-12T08:19:54Z
main entity:
{"identifier":"Q779198","url":"https://www.wikidata.org/entity/Q779198"}
image:
fields total:
13
integrity:
15