Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ecem Berk"'
Publikováno v:
In Food Chemistry 1 March 2024 435
Publikováno v:
European Food Research and Technology. 247:2285-2298
This study aims to investigate the formation mechanism of α-dicarbonyl compounds and glycation products in sesame seeds during roasting. The changes in the concentrations of sucrose, bound lysine, α-dicarbonyl compounds, N-e-fructoselysine, N-e-car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e79ef75c92c96f13bc086716003a03
https://doi.org/10.1007/s00217-021-03787-x
https://doi.org/10.1007/s00217-021-03787-x
Publikováno v:
European Food Research and Technology. 246:2399-2410
This study aims to investigate the formation mechanism of 5-hydroxymethylfurfural and acrylamide in sesame seeds during roasting. Sesame seeds were roasted at 180, 200, and 220 °C for different time intervals, and changes in the concentration of suc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee28b0ebc914890de6514bed68fe5e02
https://doi.org/10.1007/s00217-020-03583-z
https://doi.org/10.1007/s00217-020-03583-z
Publikováno v:
J Food Sci Technol
Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80 °C), MWD (100 & 200 W) and MWCVD (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5603e7b8c3fab87a3ec2f3fe9c5c32fe
https://europepmc.org/articles/PMC8882515/
https://europepmc.org/articles/PMC8882515/
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:4923-4930
This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 °C for 10 min, and thermal process contaminants including 5-hydroxymethylfur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0beadd7ac638e368b7da71c2f9e673c
https://doi.org/10.1021/acs.jafc.9b01413
https://doi.org/10.1021/acs.jafc.9b01413