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Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
(Academic Press Ltd- Elsevier Science Ltd, London, 2013)
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-hydroxym ...
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
(Springer, New York, 2013)
The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase ...
Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
(Wiley, Hoboken, 2014)
The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat ...
Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
(Wiley-Blackwell, Hoboken, 2016)
This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively ...