TY  - JOUR
AU  - Žilić, Slađana
AU  - Nikolić, Valentina
AU  - Mogol, Burce Atac
AU  - Hamzalioglu, Aytul
AU  - Tas, Neslihan Goncuoglu
AU  - Kocadagli, Tolgahan
AU  - Simić, Marijana
AU  - Gokmen, Vural
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/855
AB  - Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.
PB  - Washington : ACS Publications
T2  - Journal of agricultural and food chemistry
T1  - Acrylamide in Corn-Based Thermally Processed Foods: A Review
VL  - 70
SP  - 4165
EP  - 4181
DO  - 10.1021/acs.jafc.1c07249
ER  - 

@article{
author = "Žilić, Slađana and Nikolić, Valentina and Mogol, Burce Atac and Hamzalioglu, Aytul and Tas, Neslihan Goncuoglu and Kocadagli, Tolgahan and Simić, Marijana and Gokmen, Vural",
year = "2022",
abstract = "Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.",
publisher = "Washington : ACS Publications",
journal = "Journal of agricultural and food chemistry",
title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review",
volume = "70",
pages = "4165-4181",
doi = "10.1021/acs.jafc.1c07249"
}

Žilić, S., Nikolić, V., Mogol, B. A., Hamzalioglu, A., Tas, N. G., Kocadagli, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry
Washington : ACS Publications., 70, 4165-4181.
https://doi.org/10.1021/acs.jafc.1c07249

Žilić S, Nikolić V, Mogol BA, Hamzalioglu A, Tas NG, Kocadagli T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry. 2022;70:4165-4181.
doi:10.1021/acs.jafc.1c07249 .

Žilić, Slađana, Nikolić, Valentina, Mogol, Burce Atac, Hamzalioglu, Aytul, Tas, Neslihan Goncuoglu, Kocadagli, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of agricultural and food chemistry, 70 (2022):4165-4181,
https://doi.org/10.1021/acs.jafc.1c07249 . .

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",
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. in Journal of the Science of Food and Agriculture
Wiley-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. in Journal of the Science of Food and Agriculture. 2014;94(1):45-51.
doi:10.1002/jsfa.6210 .

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" in Journal of the Science of Food and Agriculture, 94, no. 1 (2014):45-51,
https://doi.org/10.1002/jsfa.6210 . .

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",
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. in Journal of Cereal Science
Academic 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. in Journal of Cereal Science. 2013;58(1):1-7.
doi:10.1016/j.jcs.2013.05.003 .

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" in Journal of Cereal Science, 58, no. 1 (2013):1-7,
https://doi.org/10.1016/j.jcs.2013.05.003 . .