1 Ocak 2017 Dergi makalesi Açık Erişim

Soncu, Eda Demirok; Kolsarici, Nuray

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/49725</identifier>
  <creators>
    <creator>
      <creatorName>Soncu, Eda Demirok</creatorName>
      <givenName>Eda Demirok</givenName>
      <familyName>Soncu</familyName>
      <affiliation>Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Kolsarici, Nuray</creatorName>
      <givenName>Nuray</givenName>
      <familyName>Kolsarici</familyName>
      <affiliation>Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Microwave Thawing And Green Tea Extract Efficiency For The Formation Of Acrylamide Throughout The Production Process Of Chicken Burgers And Chicken Nuggets</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2017</publicationYear>
  <dates>
    <date dateType="Issued">2017-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/49725</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1002/jsfa.7976</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="Abstract">BACKGROUNDInitially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process.</description>
  </descriptions>
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