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, ss.45-51, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 94 Konu: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6210
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.45-51

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.