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

Basit Öğe Kaydı
dc.contributor.authorGunel, Zehra
dc.contributor.authorTontul, Ismail
dc.contributor.authorDincer, Cuneyt
dc.contributor.authorTopuz, Ayhan
dc.contributor.authorSahin-Nadeem, Hilal
dc.date.accessioned2024-02-23T14:20:43Z
dc.date.available2024-02-23T14:20:43Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThis 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 (en_US
dc.description.sponsorshipAkdeniz Universitesi [2013.01.0102.016]en_US
dc.description.sponsorshipThis work was supported by the Akdeniz Universitesi [2013.01.0102.016]en_US
dc.identifier.doi10.1080/19440049.2018.1544720
dc.identifier.endpage2339en_US
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue12en_US
dc.identifier.pmid30475683en_US
dc.identifier.scopus2-s2.0-85057594258en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2332en_US
dc.identifier.urihttps://doi.org/10.1080/19440049.2018.1544720
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13270
dc.identifier.volume35en_US
dc.identifier.wosWOS:000456310300005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofFood Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarob Powderen_US
dc.subjectRoastingen_US
dc.subjectFurfuralen_US
dc.subjectFuranen_US
dc.subjectAcrylamideen_US
dc.titleInfluence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powdersen_US
dc.typeArticleen_US

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