Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

التفاصيل البيبلوغرافية
العنوان:	Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders
المؤلفون:	Gunel Z., Tontul İ., Dincer C., Topuz A., Sahin-Nadeem H.
المساهمون:	Selçuk Üniversitesi
بيانات النشر:	Taylor and Francis Ltd.
سنة النشر:	2018
المجموعة:	Selçuk Üniversitesi: SÜ Sosyal Bilimler Enstitüsü - Dergisi Açık Arşivi
مصطلحات موضوعية:	acrylamide, Carob powder, furan, furfural, roasting
الوصف:	PubMed: 30475683 ; This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and ?E values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69–28.32 mg/kg dry matter), furfural (
نوع الوثيقة:	article in journal/newspaper
اللغة:	English
تدمد:	19440049
Relation:	Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1080/19440049.2018.1544720; https://hdl.handle.net/20.500.12395/37206; 35; 12; 2332; 2339
DOI:	10.1080/19440049.2018.1544720
الاتاحة:	https://hdl.handle.net/20.500.12395/37206 https://doi.org/10.1080/19440049.2018.1544720
Rights:	info:eu-repo/semantics/closedAccess
رقم الانضمام:	edsbas.28EA5427
قاعدة البيانات:	BASE

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الوصف
تدمد:	19440049
DOI:	10.1080/19440049.2018.1544720