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

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 45-51

  Žilić, Sladana ^a   Mogol, Burçe Ataç ^b   Akillioǧlu, Gül ^b   Serpen, Arda ^b   Delić, Nenad ^a   Gökmen, Vural ^b  

^a Maize Research Institute   (Serbia)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Heat processing; Maillard reaction products; Phenolic compounds; Soybean

Indexed keywords

GLYCINE MAX;

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ACRYLAMIDE; ANTIOXIDANT; DRUG DERIVATIVE; FLAVONOID; FURFURAL; FUROSINE; LYSINE; PHENOL DERIVATIVE; SOYBEAN PROTEIN;

ANTIOXIDANT CAPACITY; ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; GLYCATION; HEAT; HEAT PROCESSING; INFRARED RADIATION; MAILLARD REACTION PRODUCTS; METHODOLOGY; MICROWAVE RADIATION; PHENOLIC COMPOUNDS; PLANT SEED; SOYBEAN;

ANTIOXIDANT CAPACITY; HEAT PROCESSING; MAILLARD REACTION PRODUCTS; PHENOLIC COMPOUNDS; SOYBEAN;

ACRYLAMIDE; ANTIOXIDANTS; COLOR; FLAVONOIDS; FOOD HANDLING; FURALDEHYDE; HOT TEMPERATURE; INFRARED RAYS; LYSINE; MAILLARD REACTION; MICROWAVES; PHENOLS; SEEDS; SOYBEAN PROTEINS; SOYBEANS;

EID: 84887232616     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6210     Document Type: Article

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