Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach
Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Sharma
Abstract
), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.
Topics & Concepts
GlycosideHydrothermal circulationChemistryPrunusMicrowave heatingMicrowaveBotanyFood scienceOrganic chemistryBiologyPaleontologyQuantum mechanicsPhysicsCassava research and cyanideHeavy Metals in PlantsFood composition and properties