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Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural formation during heating
(American Chemical Society, 2021)
Usage of sprouted grains is an increasing trend in thermally processed foods. Sprouting alters the composition of sugars and amino acids, which are Maillard reaction precursors. Free asparagine, total free amino acids, and ...
Formation of bioactive tyrosine derivatives during sprouting and fermenting of selected whole grains
(Amer Chemical Soc, 2021)
Sprouting is a popular method in cereal processing because sprouted grains are accepted to have high nutritional value. The increased proteolytic activity by sprouting increases the free amino acids in grains. It was ...