Ara
Toplam kayıt 14, listelenen: 11-14
Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)
(HELLENIC VETERINARY MEDICAL SOC, 2021)
Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or ...
Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
(SBCTA, 2022)
This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to ...
Spinach powder addition to Sucuk for alternative to nitrite addition
(Transilvania University of Brasov, 2018)
The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach ...
Influence of refining stages on the physicochemical properties and phytochemicals of canola oil
(Blackwell Publishing Ltd, 2021)
Free fatty acidity and peroxide numbers of canola oil varied between 0.060% (deodorized oil) and 1.090% (crude oil) to 0.15 meqO2/kg (deodorized oil) and 3.00 meqO2/kg (crude oil), respectively. Also, viscosity of oil ...