Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Aytül Hamzalıoğlu"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1118-1126 (2022)
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of
Externí odkaz:
https://doaj.org/article/6b01f53ece824986b37d1ed09614589f
Autor:
Aytül Hamzalıoğlu, Vural Gökmen
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 220-228 (2019)
This study aimed to investigate the glyoxal (GO) scavenging effect of broccoli and wine sulphur compounds in model systems under physiological conditions. The model systems composed of GO and different sulphur compounds both in pure forms and food ex
Externí odkaz:
https://doaj.org/article/831f5e80439f4b6ea8e460450d11af22
Autor:
Slađana Žilić, Valentina Nikolić, Burçe Ataç Mogol, Aytül Hamzalıoğlu, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Marijana Simić, Vural Gökmen
Publikováno v:
Journal of agricultural and food chemistry
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79fc86b09935a073037af968c903616a
https://doi.org/10.1021/acs.jafc.1c07249
https://doi.org/10.1021/acs.jafc.1c07249
Autor:
Vural Gökmen, Aytül Hamzalıoğlu
Publikováno v:
Trends in Food Science & Technology. 106:198-208
Background Thermal process contaminants, which exert carcinogenic or mutagenic effects on human health, are generated in foods during common thermal processing such as frying, baking, and roasting. Heterocyclic aromatic amines, acrylamide, 5-hydroxym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cc1c949d75b60c934ee884b36f53dcf
https://doi.org/10.1016/j.tifs.2020.10.014
https://doi.org/10.1016/j.tifs.2020.10.014
Publikováno v:
European Food Research and Technology. 246:2399-2410
This study aims to investigate the formation mechanism of 5-hydroxymethylfurfural and acrylamide in sesame seeds during roasting. Sesame seeds were roasted at 180, 200, and 220 °C for different time intervals, and changes in the concentration of suc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee28b0ebc914890de6514bed68fe5e02
https://doi.org/10.1007/s00217-020-03583-z
https://doi.org/10.1007/s00217-020-03583-z
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2482bd1fed50912fb5003418db44749
https://doi.org/10.1111/jfpp.16120
https://doi.org/10.1111/jfpp.16120
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:4923-4930
This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 °C for 10 min, and thermal process contaminants including 5-hydroxymethylfur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0beadd7ac638e368b7da71c2f9e673c
https://doi.org/10.1021/acs.jafc.9b01413
https://doi.org/10.1021/acs.jafc.9b01413
Publikováno v:
Comprehensive Foodomics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ab96558330d26fd8baff9acfb593c28
https://doi.org/10.1016/b978-0-08-100596-5.22827-8
https://doi.org/10.1016/b978-0-08-100596-5.22827-8
Autor:
Aytül Hamzalıoğlu, Vural Gökmen
Publikováno v:
Food chemistry. 318
This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in sucrose, red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7b8037845628e6df0ea6a6f81e3cf13
https://pubmed.ncbi.nlm.nih.gov/32145542
https://pubmed.ncbi.nlm.nih.gov/32145542
Autor:
Aytül Hamzalıoğlu, Vural Gökmen
Publikováno v:
Food Chemistry. 240:354-360
In this study, reactions of hydroxymethylfurfural (HMF) with selected amino acids (arginine, cysteine and lysine) were investigated in HMF-amino acid (high moisture) and Coffee-amino acid (low moisture) model systems at 5, 25 and 50 °C. The results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82db5423b7ad38712b2bae510efde60c
https://doi.org/10.1016/j.foodchem.2017.07.131
https://doi.org/10.1016/j.foodchem.2017.07.131