dc.contributor.author | Demir, Tuğba | |
dc.contributor.author | Ağaoğlu, Sema | |
dc.date.accessioned | 2022-05-13T07:05:37Z | |
dc.date.available | 2022-05-13T07:05:37Z | |
dc.date.issued | April 2021 | tr |
dc.identifier.citation | Demir, T., & Agaoglu, S. (2021). ACRYLAMIDE LEVELS OF FAST FOOD PRODUCTS. FRESENIUS ENVIRONMENTAL BULLETIN, 30(4 A), 4450-4456. | tr |
dc.identifier.issn | 1018-4619 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/12960 | |
dc.description.abstract | ABSTRACT
Acrylamide is a carcinogenic contaminant
found in foodstuffs from 2002. Acrylamide presence
in a large number of popular foods has become one
of the most difficult problems faced by the food in dustry and the supply chain. Food and food products
that are cooked at high temperatures and have high
carbohydrate and protein content cause acrylamide
formation. Among the food products that are likely
to form acrylamide, foods containing carbohydrates
have found more research areas than other foods
with high protein content. In this study, determina tion of acrylamide in these three different group
foods (154 product) were examined using HPLC.
Box-and-whisker graphics were used to determine
the distribution of acrylamide content in food prod ucts and potential sources of variability that could
explain variation of acrylamide. The highest acryla mide content among the fried potato products were
observed in ready-made potato chips (536.21 ȝg/kg;
group mean 500±22.80). The lowest acrylamide con tent of meat and meat products group were deter mined among the 20 ȝg/kg kokorec samples (group
mean 26.40±5.03). The tulumba alone constitutes
the most risky food product of cereal group with its
22.28% acrylamide content. In addition, dietary
acrylamide intake was calculated for all food prod ucts. As a result, acrylamide prevention processes
that threaten public health should be emphasized and
necessary measures should be increased for food
safety. | tr |
dc.language.iso | eng | tr |
dc.publisher | PARLAR RESEARCH&TECHNOLOGY | tr |
dc.rights | info:eu-repo/semantics/openAccess | tr |
dc.subject | meat quality; antioxidant activity; antimicrobial activity; functional food; C. scolymus; food quality | tr |
dc.title | ACRYLAMIDE LEVELS OF FAST FOOD PRODUCTS | tr |
dc.type | article | tr |
dc.relation.journal | FRESENIUS ENVIRONMENTAL BULLETIN | tr |
dc.contributor.department | Veteriner Fakültesi | tr |
dc.contributor.authorID | 0000-0002-5195-9372 | tr |
dc.identifier.volume | 30 | tr |
dc.identifier.issue | 04/A | tr |
dc.identifier.endpage | 4456 | tr |
dc.identifier.startpage | 4450 | tr |
dc.relation.publicationcategory | Uluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanı | tr |