Výsledky vyhledávání

Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques

Autor: Ali Uren, Hasan Keşkekoğlu

WOS: 000423507200062
Heterocyclic aromatic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. The objective of this study was to examine the efficiency of the grape seed extract (GSE) on the formation of HAC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf667ed79b7492f99b1f73cae6db508
https://hdl.handle.net/11494/2981

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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

Autor: Ali Uren, Figen Kaymak-Ertekin, Hilal Isleroglu, Melike Sakin-Yilmazer, Tansel Kemerli-Kalbaran

WOS: 000411513500004
Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff0e9233048ccc5ad43581a1ad26bbfd
https://hdl.handle.net/20.500.12881/4091

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Steam Assisted Hybrid Cooking Behavior Of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, And Cooking Value

Autor: Figen Kaymak-Ertekin, Hilal Isleroglu, Özgül Özdestan-Ocak, Ali Uren, Tansel Kemerli-Kalbaran

WOS:000375764500018 Beef (Semitendinosus muscle) was cooked in natural convection, forced convection and steam assisted hybrid oven and saturated steam oven at different oven temperatures until the geometric center of samples reached different end te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61bd4d582f7c0284369e09ac5bf4552d
https://aperta.ulakbim.gov.tr/record/58155

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Akademický článek

Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization

Autor: Ali Üren, Ufuk Yücel, Hatice Kalkan Yıldırım

Publikováno v: Food Technology and Biotechnology, Vol 45, Iss 1, Pp 62-68 (2007)

Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvignon, Merlot and Carignan and possible effects of d

Externí odkaz: https://doaj.org/article/f49b984c9b8b4ae1bb032c6bdfce7355

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