The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Author:

Ekiz Elif1,Oz Fatih1ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture; Ataturk University; Erzurum Turkey

Funder

The Scientific and Technological Research Council of Turkey

National Scholarship Program

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

1. Okur A 2008

2. Unsal M Gokalp HY Nas S Yemeklik yağlarda oksidasyon, önemi ve kimyasal mekanizması, Standart ve Ekonomik Dergisi 31 50 55 1992

3. Effect of chitosan on the formation of heterocyclic aromatic amines and some quality properties of meatball;Oz;J Food Process Preserv,2016

4. Formation of heterocyclic aromatic amines and migration level of bisphenol-a in sous-vide cooked trout fillets at different cooking temperatures and cooking level;Oz;J Agric Food Chem,2016

5. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats and meat drippings;Pais;J Agric Food Chem,1999

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