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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor AKBULUT,Mehmet (2) COKLAR,Hacer (2) AYDOGAN-COSKUN,Burcu (1) Palavra-chave 5-hydroxymethylfurfural (HMF) (1) Antioxidant activity (1) Astragalus (1) Grape molasses (1) Honey liquefaction (1) Kinetic parameters (1) Non-enzymatic browning (1) Pasteurization (1) Phenolic compounds (1) Sunflower-cornflower (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration Ciênc. Tecnol. Aliment. COKLAR,Hacer; AKBULUT,Mehmet. Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more... Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape molasses; 5-hydroxymethylfurfural (HMF); Kinetic parameters; Non-enzymatic browning. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000304 Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys Ciênc. Tecnol. Aliment. AYDOGAN-COSKUN,Burcu; COKLAR,Hacer; AKBULUT,Mehmet. Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Astragalus; Sunflower-cornflower; Phenolic compounds; Antioxidant activity; Honey liquefaction; Pasteurization. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000312 Registros recuperados: 2 Primeira ... 1 ... Última

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