Browsing Gıda Mühendisliği / Food Engineering by Author "Eda Demirok Soncu"

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Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Nesrin Ozsarac; Nuray Kolsarici; Eda Demirok Soncu; Haskaraca, Güliz (TAYLOR & FRANCIS LTD, 2019)

This study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at ...
Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca, Güliz; Haskaraca, Güliz; Eda Demirok Soncu; Nuray Kolsarici; Fatih Oz; Vijay K. Juneja (WILEY, 2017)

The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract ...
Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

Eda Demirok Soncu; Haskaraca, Güliz; Haskaraca, Güliz; Nuray Kolsarici (SPRINGER, 2018)

This study investigated the acrylamide (AA) and heterocyclic aromatic amines (HAAs) exposure, according to age groups, estimated using a food frequency questionnaire study in combination with analytical data on AA and HAAs ...