Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. They escape digestion and pass through the upper gastrointestinal tract and can interact with the different microbial species present in the colon. Major dietary sources of melanoidins are coffee and bread crust. Both coffee and bread crust melanoidins can be fermented...

In this study, some chemical, physical and sensory properties of biscuits prepared with various substitution ratios (0, 6, 12 18%) pomegranate peel were determined. To end, did not cause a significant alteration in the protein, fat ash contents biscuits. Results show that antioxidant activity (from 5.06 ?mol TE/100g to 288.38 TE/100g), total phenolic content 56.49 mg GAE/100g 1108.35 GAE/100g),...