Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat
المؤلفون المشاركون
Yousif, Saad Ibrahim
Bayram, Mustafa
Kesen, Songul
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-03-19
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values.
There is more than one type of bulgur overall the world according to production techniques and raw materials.
The volatile compounds of bulgur have not been explored yet.
In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography–Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat).
Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur.
Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively.
The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method.
These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yousif, Saad Ibrahim& Bayram, Mustafa& Kesen, Songul. 2018. Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185550
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yousif, Saad Ibrahim…[et al.]. Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185550
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yousif, Saad Ibrahim& Bayram, Mustafa& Kesen, Songul. Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185550
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185550
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر