- Eklemek veya çıkarmak istediğiniz kriterleriniz için 'Dahil' / 'Hariç' seçeneğini kullanabilirsiniz. Sorgu satırları birbirine 'VE' bağlacı ile bağlıdır. - İptal tuşuna basarak normal aramaya dönebilirsiniz.
Heterocyclic aromatic amines (HCAs) are mutagenic and/or carcinogenic compounds formed naturally during cooking of proteinaceous food such as meat and fish. In the present study, the effect of seven cooking methods (boiling, grilling, pan-frying without fat or oil, pan-frying with oil, deep fat frying, oven and microwave) on the formation of HCAs in goose breast and leg meats was evaluated. Varying levels of 2-amino-3-methylimidazo[4,5-f]quinoline (up to 2.42 ng/g), 2-amino-3-methylimidazo[4,5-f]quinoxaline (up to 0.08 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (up to 0.21 ng/g), 2-ami ...Daha fazlası
In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44 mg GAE/L ...Daha fazlası