Article citationsMore>>
Canan, I., Gundogdu, M., Seday, U., Oluk, C.A., Karasahin, Z., Eroglu, E.C. and Yazici, E. (2016) Determination of Antioxidant, Total Phenolic, Total Carotenoid, Lycopene, Ascorbic Acid, and Sugar Contents of Citrus Species and Mandarin Hybrids. Turkish Journal of Agriculture and Forestry, 40, 894-899.
https://doi.org/10.3906/tar-1606-83
has been cited by the following article:
-
TITLE:
A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides
AUTHORS:
Toratane Munegumi, Akito Goto, Yoshihide Nakamura
KEYWORDS:
Microwave-Assisted Heating, Sweat Potato, Saccharides, HPLC, Amino Column
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.3,
March
26,
2019
ABSTRACT: Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high temperature. The microwave-irradiation produced 5.3 g maltose per 100 g sweat potatoes in 30 s, which was faster than conventional heating (3.9 g maltose per 100 g in 300 s). Fructose level increased with the longer reaction time under microwave-irradiation (from 1.33 g to 1.65 g in 120s), but decreased with a longer reaction time under conventional heating (from 0.99 g to 0.83 g in 1200 s). This study demonstrates the differences in the reactions and products between microwave-irradiation and conventional heating.
Related Articles:
-
Md. Ali Akbar Hossain, Md. Selim Hossain, Kaniz Fatema, Benazir Ahmed Siddique, Hanif Sikder, Md. Sohel Sarker, Preeti Jain
-
Anna Ida Fiaschi, Daniela Cerretani, Laura Moltoni, Andrea Menchiari, Lucia Micheli
-
Mohamed I. S. Abdelhady, Amira Abdel Motaal, Ludger Beerhues
-
Verona Borges Ferreira, Thadia Turon Costa da Silva, Silvia Regina Magalhães Couto, Armando Ubirajara Oliveira Sabaa Srur
-
Jinting Azieana, Mohd Noor Zainon, Abdullah Noriham, Mat Nor Rohana