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Mogol, Burce Atac

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  • Mogol, Burce Atac (2)
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Author's Bibliography

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

Žilić, Slađana; Delić, Nenad; Mogol, Burce Atac; Akillioglu, Gul; Serpen, Arda; Gokmen, Vural

(Wiley-Blackwell, Hoboken, 2014)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Delić, Nenad
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
AU  - Serpen, Arda
AU  - Gokmen, Vural
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/540
AB  - 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. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
VL  - 94
IS  - 1
SP  - 45
EP  - 51
DO  - 10.1002/jsfa.6210
ER  - 
@article{
author = "Žilić, Slađana and Delić, Nenad and Mogol, Burce Atac and Akillioglu, Gul and Serpen, Arda and Gokmen, Vural",
year = "2014",
url = "http://rik.mrizp.rs/handle/123456789/540",
abstract = "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. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean",
volume = "94",
number = "1",
pages = "45-51",
doi = "10.1002/jsfa.6210"
}
Žilić, S., Delić, N., Mogol, B. A., Akillioglu, G., Serpen, A.,& Gokmen, V. (2014). Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
Journal of the Science of Food and AgricultureWiley-Blackwell, Hoboken., 94(1), 45-51.
https://doi.org/10.1002/jsfa.6210
Žilić S, Delić N, Mogol BA, Akillioglu G, Serpen A, Gokmen V. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. Journal of the Science of Food and Agriculture. 2014;94(1):45-51
Žilić Slađana, Delić Nenad, Mogol Burce Atac, Akillioglu Gul, Serpen Arda, Gokmen Vural, "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean" 94, no. 1 (2014):45-51,
https://doi.org/10.1002/jsfa.6210 .
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Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Žilić, Slađana; Babić, Milosav; Serpen, Arda; Gokmen, Vural; Mogol, Burce Atac; Akillioglu, Gul

(Academic Press Ltd- Elsevier Science Ltd, London, 2013)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Babić, Milosav
AU  - Serpen, Arda
AU  - Gokmen, Vural
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/495
AB  - Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
VL  - 58
IS  - 1
SP  - 1
EP  - 7
DO  - 10.1016/j.jcs.2013.05.003
ER  - 
@article{
author = "Žilić, Slađana and Babić, Milosav and Serpen, Arda and Gokmen, Vural and Mogol, Burce Atac and Akillioglu, Gul",
year = "2013",
url = "http://rik.mrizp.rs/handle/123456789/495",
abstract = "Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour",
volume = "58",
number = "1",
pages = "1-7",
doi = "10.1016/j.jcs.2013.05.003"
}
Žilić, S., Babić, M., Serpen, A., Gokmen, V., Mogol, B. A.,& Akillioglu, G. (2013). Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour.
Journal of Cereal ScienceAcademic Press Ltd- Elsevier Science Ltd, London., 58(1), 1-7.
https://doi.org/10.1016/j.jcs.2013.05.003
Žilić S, Babić M, Serpen A, Gokmen V, Mogol BA, Akillioglu G. Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. Journal of Cereal Science. 2013;58(1):1-7
Žilić Slađana, Babić Milosav, Serpen Arda, Gokmen Vural, Mogol Burce Atac, Akillioglu Gul, "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour" 58, no. 1 (2013):1-7,
https://doi.org/10.1016/j.jcs.2013.05.003 .
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