JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.1, pp.45-51, 2014 (Peer-Reviewed Journal)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded, Scopus
soybean, heat processing, Maillard reaction products, phenolic compounds, antioxidant capacity, ANTIOXIDANT ACTIVITY, ACRYLAMIDE FORMATION, LYSINE AVAILABILITY, MODEL SYSTEMS, FUROSINE, ISOFLAVONES, ACIDS
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.