Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Işıl Gürsul Aktağ"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1118-1126 (2022)
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of
Externí odkaz:
https://doaj.org/article/6b01f53ece824986b37d1ed09614589f
Autor:
Işıl Gürsul Aktağ, Vural Gökmen
Publikováno v:
Journal of Food Composition and Analysis. 121:105413
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25e67544ca5ab3b832629300723e1f92
https://doi.org/10.1016/j.jfca.2023.105413
https://doi.org/10.1016/j.jfca.2023.105413
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
Autor:
Işıl Gürsul Aktağ, Vural Gökmen
Publikováno v:
European Food Research and Technology. 247:797-805
The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural during industrial processing of apple juice, orange juice, and peach puree samples was investigated in this study. Changes in the concentrations of sugars, free amino acids, α-dica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::420164cb58705c92294adc4d7fc00bac
https://doi.org/10.1007/s00217-020-03663-0
https://doi.org/10.1007/s00217-020-03663-0
Publikováno v:
Food Research International
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-e-carboxymethyllysine and N-e-carboxyethyllysine) was measured in sweet cookies mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bec60f588104717be66620be0b4dac8
http://rik.mrizp.rs/handle/123456789/893
http://rik.mrizp.rs/handle/123456789/893
Autor:
Vural Gökmen, Işıl Gürsul Aktağ
Publikováno v:
Food chemistry. 320
This study aims to investigate the formation of α-dicarbonyl compounds in fruit juices and nectars during storage using multi-response kinetic modeling approach. Changes in the concentrations of sugars, amino acids, α-dicarbonyl compounds (glucoson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b8e9478caab8597432e78598f6c8ea0
https://pubmed.ncbi.nlm.nih.gov/32203837
https://pubmed.ncbi.nlm.nih.gov/32203837
Publikováno v:
Food Research International
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c39461f9f955eb6405f28920d7377e57
https://pubmed.ncbi.nlm.nih.gov/32331630
https://pubmed.ncbi.nlm.nih.gov/32331630
Autor:
Vural Gökmen, Işıl Gürsul Aktağ
Publikováno v:
Journal of Food Composition and Analysis. 91:103523
The aim of this study is to survey the content of α-dicarbonyl compounds and 5-hydroxymethylfurfural in different processed fruit products. For this purpose, different commercial fruit products including dried fruits, fruit purees, puree concentrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fae36852d0377e575affbbf48c2c1efb
https://doi.org/10.1016/j.jfca.2020.103523
https://doi.org/10.1016/j.jfca.2020.103523
Publikováno v:
Journal of Food Composition and Analysis. 84:103308
This study aimed to survey the content of Maillard reaction products in different UHT-treated milk products and to assess how formation of these products and lysine blockage is affected by the composition. For this purpose, different commercial UHT m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72d18b122f63fb8b1ebece57c93c245b
https://doi.org/10.1016/j.jfca.2019.103308
https://doi.org/10.1016/j.jfca.2019.103308