The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

NURAY, Meryem; Öz, Fatih

doi:10.1002/jsfa.9574

Makale Tam Makale Uluslararası 2019

The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

Meryem NURAY, Fatih Öz

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Cilt 99 · Sayı 7 · ss. 3538–3547 · 01.05.2019

DOI ile aç

Özet

BACKGROUNDThe effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated.

Anahtar kelimeler

Lipid oxidation meatball heterocyclic aromatic amine onion-water extract

Atıf için künye

NURAY, M., & Öz, F. (2019). The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99(7), 3538–3547. https://doi.org/10.1002/jsfa.9574

BibTeX

@article{nuray2019-270080,
  author = {NURAY, Meryem and Öz, Fatih},
  title = {The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines},
  journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  year = {2019},
  volume = {99},
  number = {7},
  pages = {3538--3547},
  issn = {0022-5142},
  doi = {10.1002/jsfa.9574},
  url = {https://akademik.atauni.edu.tr/yayinlar/270080-the-effect-of-using-different-types-and-rates-of-onion-water-extract-in-meatball}
}