Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball
Author:
Affiliation:
1. Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15430
Reference51 articles.
1. Anonymous (2021).http://www.superbherbs.net/Frenchtarragon.htm. Accessed May 13 2021.
2. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
3. The Evaluation of the Antibacterial and Antioxidant Activity of Tarragon (Artemisia dracunculus L.) Essential Oil and Its Chemical Composition
4. Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines
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2. Enhancing effect of chia seeds on heterocyclic amine generation in meatball;International Journal of Food Science & Technology;2023-03-26
3. Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines;Separations;2023-01-03
4. Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs;International Journal of Food Science & Technology;2022-10-07
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