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Toplam kayıt 6, listelenen: 1-6
Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor
(Institution of Chemical Engineers, 2019)
In this study, the effect of extraction temperature (180 and 200 degrees C), static extraction time (15, 30 and 45 min) and sample amount (5 and 10 g) on humic acid formation during subcritical water extraction of food ...
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 ...
Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE)
(Springer, 2014)
Subcritical water extraction (SWE) is a technique based on the use of water as an extractant, at temperatures between 100 and 374 degrees C and at a pressure high enough to maintain the liquid state. SWE provides higher ...
The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor
(Springer, 2013)
The aim of this study was to investigate the effective parameters for subcritical water extraction of secoisolariciresinol diglucoside (SDG) lignan from flaxseed using accelerated solvent extractor. For this aim, the ...
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 ...
Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
(Elsevier Ltd, 2022)
The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors
change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds ...