Browsing Gıda Mühendisliği / Food Engineering by Subject "Toxicology"

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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 ...
Sorbic and benzoic acid in non-preservative-added food products in Turkey

Çağrı Mehmetoğlu, Arzu (TAYLOR & FRANCIS LTD, 2013)

Sorbic acid (SA) and benzoic acid (BA) were determined in yoghurt, tomato and pepper paste, fruit juices, chocolates, soups and chips in Turkey by using high-pressure liquid chromatography (HPLC). Levels were compared with ...
The effect of some spices extracts on the oxidative stability of Yayik butter

Durmus Sert; Derya Arslan; Ayar, Ahmet; M. Musa Ozcan (M H SCHAPER GMBH CO KG, 2015)

The effects of ethyl acetate extracts of some spices on Yayik butter stability were investigated. All extracts were individually incorporated to butter at the levels of 0.2 and 0.5 %. For comparison, a positive control ...