The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

NURAY, Meryem; ÖZ, Fatih

doi:10.1002/jsfa.9574

The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

NURAY M., ÖZ F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, sa.7, ss.3538-3547, 2019 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 99 Sayı: 7
Basım Tarihi: 2019
Doi Numarası: 10.1002/jsfa.9574
Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.3538-3547
Anahtar Kelimeler: onion-water extract, heterocyclic aromatic amine, meatball, lipid oxidation, WARMED-OVER FLAVOR, FAST-FOOD OUTLETS, LIPID OXIDATION, COOKED FOODS, ANTIOXIDANT ACTIVITIES, LIQUID-CHROMATOGRAPHY, MODEL SYSTEMS, BEEF PATTIES, GRILLED BEEF, GROUND-BEEF
Atatürk Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated.