Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Zilic S., Mogol B. A., Akillioglu G., Serpen A., Delic N., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.1, ss.45-51, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6210
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.45-51
  • Anahtar Kelimeler: soybean, heat processing, Maillard reaction products, phenolic compounds, antioxidant capacity, ANTIOXIDANT ACTIVITY, ACRYLAMIDE FORMATION, LYSINE AVAILABILITY, MODEL SYSTEMS, FUROSINE, ISOFLAVONES, ACIDS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes.