Browsing Human Nutrition by Subject "lipid oxidation"

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Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Savaş, Adem; Ekiz, Elif; Elbir, Zeynep; Savaş, Burcunur Demir; Proestos, Charalampos; Elobeid, Tahra; Khan, Mohammad Rizwan; Oz, Fatih... more authors ... less authors ( MDPI , 2023 , Article)
Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in ...
Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Elbir, Zeynep; Ekiz, Elif; Aoudeh, Eyad; Oz, Emel; Savaş, Adem; Brennan, Charles; Proestos, Charalampos; Khan, Mohammad Rizwan; Elobeid, Tahra; Brennan, Margaret; Oz, Fatih... more authors ... less authors ( John Wiley and Sons Ltd , 2023 , Article)
The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic ...