Ara
Toplam kayıt 2, listelenen: 1-2
Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques
(Taylor & Francis Inc, 2017)
Heterocyclic aromatic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. The objective of this study was to examine the efficiency of the grape seed extract (GSE) on the formation of ...
Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven
(Taylor & Francis Inc, 2017)
Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ...