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Toxic Compounds Formation, Filtration Methods, and Regulations Regarding Deep Frying Process (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 2, 105 - 112, 01.04.2011

Gonca Çakmak Demircigil

Abstract

The safety of food is an issue being evaluated with many factors in which the most crucial criterion is human and environmental health. The cooking and serving the food are of the issues of safety as well. Among the cooking methods, deep frying process is occupying considerably important place in the food industry. Therefore, deep frying process is regulated according to specific rules or still being researched for controlling methods. Moreover, to prolong the frying oil’s lifetime many methods are being developed. Among them, although active and passive filtration has wide usage, the agents used for filtration is an issue of discussion. Herewith, considering the frying process; the chemical reactions, toxic compounds, regulations and the efficiency of the filtration methods have been dealt with.

Keywords

Deep frying process toxic compounds food filtration Magnesol XL

References

  • Felizardo P, Correia MJ, Raposo I, Mendes JF, Berkemeier R, Bordado JM. 2006. Production of biodiesel from waste frying oils. Waste Manag, 26(5):487-94.
  • Tekelioğlu I, Özçelik B, Karaali A. 2008. Kızart- ma iflleminin sağlık üzerindeki etkileri ve ilgili yasal düzenlemeler http://www.ggd.org.tr/icerik. php?id=199 (Eriflim tarihi 13.10.2010)
  • Choe, Min DB. 2007. Chemistry of deep-fat frying oils. J of Food Sci, 72(5):R77-R86.
  • Paul S, Mittal GS. 1997. Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit Rev Food Sci Nutr, 37(7):635-62.
  • Jagerstadt M, Skog K. 2005. Genotoxicity of heat processed foods. Mutat Res, 574: 156-172.
  • Meesuk L, Vorasith N. 2006. The use of bentonite to remove dark colour in repeatingly used palm oil, J Environ Sci Health Part A Toxic-Hazard Subst Environ Eng, 41(6): 1189–200. 7. Dana D, Saguy IS. 2001. Frying of nutritious foods: obstacles and feasibility. E Food Sci Technol Res, 7 (4): 265–79.
  • Totani N, Burenjargal M, Yawata M, Ojiri Y. 2008. Chemical properties and cytotoxicity of thermally oxidized oil. J Oleo Sci, 57(3):153-60.
  • Totani N. 2006. A small reduction in atmospheric oxygen decreases thermal deterioration of oil during frying. J Oleo Sci, 55: 135-41.
  • Luque-Garciaa JL, Velascob J, Dobarganesb MC, Luque de Castroa MD. 2000. International union of pure and applied chemistry and the environment division commission on oils, fats, and derivatives. Determination of polar compo- unds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats results of 11.collaborative studies and the standardized method. Pure Appl Chem, 72(8): 1563–75.
  • Bhattacharya AB, Sajilata MG, Tiwari SR, Singhal RS. 2008. Regeneration of thermally poly- merized frying oils with adsorbents. Food Chem, 110(3): 562-70.
  • Bheemreddy RM, Chinnan MS, Pannu KS, Reynolds AE. 2002. Filtration and filter system for treated frying oil. J Food, 25:23–40.
  • Farag RS, El-Anany AM. 2006. Improving the quality of fried oils by using different filter aids. J Sci Food Agric, 86: 2228–40.
  • Shields PG, Xu GX, Blot WJ, Fraumeni JF Jr, Trivers GE, Pellizzari ED, Qu YH, Gao YT, Harris CC. 1995. Mutagens from heated Chinese and U.S. cooking oils. J Natl Cancer Inst, 87(11): 836-41.
  • Uygun U, Köksel H. 2010. Gıda güvenliğini teh- dit eden kimyasallar. http://www.ggd.org.tr/icerik. php?id=342 (Eriflim tarihi 11.10.2010)
  • Terzi G, Çelik HT. 2006. Polisiklik aromatik hidrokarbonların bazı gıdalarda bulunuflu ve insan sağlığı üzerine etkileri. GIDA, 31(6):295-301. 17. Bouchon P. 2009. Understanding oil absorption during deep-fat frying. Adv Food Nutr Res, 57:209-34.
  • Saka S, Aouacheri W, Abdennour C. 2002. The capacity of glutathione reductase in cell protection from the toxic effect of heated oils. Biochimie. 2002 Jul;84(7): 661-5.
  • Quiles JL, Huertas JR, Battino M, Ram rez- Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Ma as M. 2002. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr, 88(1): 57-65.
  • Battino M, Quiles JL, Huertas JR, Ramirez- Tortosa MC, Cassinello M, Ma as M, Lopez-Frias M, Mataix J. 2002. Feeding fried oil changes anti- oxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components. J Bioenerg Biomembr, 34(2): 127-34.
  • Skog K, Johansson M, Jägerstad M. 1995. Factors affecting the formation and yield of heterocyclic amines. Princess Takamatsu Symp. 23: 9-19.
  • Persson E, Graziani G, Ferracane R, Fogliano V, Skog K. 2003. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers. Food Chem Toxicol, 41(11): 1587-97.
  • IARC Monografları. 1993. Vol 56: 165.
  • Weisburger JH. 1999. Antimutagens, anticarci- nogens, and effective worldwide cancer prevention. J Environ Pathol Toxicol Oncol, 18(2): 85-93.
  • Turesky RJ. 2007. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett,168(3):219-27.
  • Sugimura T. 2000. Nutrition and dietary carci- nogens. Carcinogenesis, 21(3): 387-95.
  • Solyakov A, Skog K. 2002. Screening for hete- rocyclic amines in chicken cooked in various ways. Food Chem Toxicol, 40(8): 1205-11.
  • Sugimura T, Wakabayashi K, Nakagama H, Nagao M. 2004. Heterocyclic amines: Muta- gens/carcinogens produced during cooking of meat and fish. Cancer Sci, 95(4): 290-9.
  • Anon 1995. High-Temperature Frying. IARC Monographs. Vol 95. http://monographs.iarc. fr/ENG/Monographs/vol95/mono95-7.pdf (Eriflim tarihi 24.03.2010)
  • Seea SW, Karthikeyana S, Balasubramanian R. 2006. Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking. Environ Monit, 8: 369-76.
  • Purcaro G, Navas JA, Guardiola F, Conte LS, Moret S. 2006. Polycyclic aromatic hydrocarbons in frying oils and snacks. J Food Prot, 69(1): 199-204.
  • Hanley AB, Offen C, Clarke M, Ing B, Roberts M, Burch R. 2005. Acrylamide reduction in processed foods. Adv Exp Med Biol, 561: 387-92. 33. Taflan M. 2008. Tahıl kaynaklı ürünlerde akrilamid varlığı. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Türkiye, 396-398.
  • Doğan İS, Meral R. 2006. Gıdalarda akrilamid ve önemi. Türkiye 9. Gıda Kongresi. 24-26 Mayıs 2006, Bolu, Türkiye, 629-632
  • Burdurlu HS, Karadeniz F. 2006. Gıdalarda akrilamid oluflumu ve önemi. Türkiye 9. Gıda Kongresi. 24-26 Mayıs 2006, Bolu, Türkiye, 23-24.
  • Shyoung Lin J, Chuang KT, Sun Huang M, Ming Wei K. 2007. Emission of ethylene oxide during frying of foods in soybean oil. Food Chem Toxicol, 45: 568–74.
  • Ru z-Méndez MV, Dobarganes CM. 2009. Frying oils – chemistry oil refining. http:// www.lipidlibrary.co.uk/frying/c-refining/index. htm (Eriflim tarihi 09.03.2010)
  • Anon 2007. "Kızartma Amacıyla Kullanılan Katı ve Sıvı Yağların Kontrol Kriterleri Tebliği" 28.08.2007 tarih ve 26627 sayılı Resmi Gazete.
  • Anon 2005. Comission Regulation (EC) No 208/2005. http://eur-lex.europa.eu/ LexUri- Serv/LexUriServ.do?uri= OJ:L:2005:034:0003: 0005:EN:PDF (Eriflim tarihi 15.03.2010)
  • Stier RF. 2007. Process control ensuring the safety and quality of fried foods. http://www. f o o d s a f e t y m a g a z i n e . c o m / a r t i c l e . a s p ? i d = 1969&sub=sub1 (Eriflim tarihi 17.03.2010)
  • Recommendations for Frying Oils, Third International Symposium on Deep-fat Frying March 20-21, 2000, Hagen/Wesphalia, Germany. http:www.gdch.de/dgf/recomm.htm. (Eriflim tarihi 19.03.2010)
  • Farag RS, Basuny AMM, Arafat SM, Arafa SA. 2009. Use of some agricultural waste hull ashes for the regeneration of fried sunflower oil. Int Jl of Food Sci Technol, 44: 1850–56.
  • Gertz C. 2004. Optimising the baking and frying process using oil-improving agents. Eur. J Lipid Sci Technol106:736–45.
  • Anon 2009. TMMOB Gıda Mühendisleri Odası’nın Basın ve Kamuoyuna Duyurusu. 07.01.2009. http://www.gidamo.org.tr/genel/biz- den_detay.php?kod=312&tipi=2&sube=0 (Eriflim tarihi 10.10.2010)
  • Anon 2010. Magnesium silicate. http://toxnet. nlm.nih.gov/ (Eriflim tarihi 19.04.2010).
  • Anon 2009. Listing of Food Additive Status Part II. Magnesium silicate. http://www.fda. gov/Food/FoodIngredientsPackaging/FoodAddi- tives/ucm191033.htm (Eriflim tarihi 20.03.2010)
  • Anon 1995. European Parliament and Council Directive no 95/2/EC 20 February 1995 on food additives other than colours and sweeteners. http://ec.europa.eu/food/fs/sfp/addit_flavor/ flav11_en.pdf (Eriflim tarihi 25.03.2010)
  • Anon 2010. The Dallas Group of America Inc. http://www.dallasgrp.com/web/ (Eriflim tarihi 05.03.2010)
  • Yates RA, Caldwell JD. 1993. Regeneration of oils used for deep-frying: A comparison of active filter aids. J Am Oil Chem Soc, 70: 507–11.
  • Farag S, El-Anany AM. 2007. Influence of fried and fried-treated oils with different filter aids on rat health. J Sci Food Agric, 87,485–95.
  • Tokle T, Jain VP, Proctor A. 2009. Effect of minor oil constituents on soy oil conjugated linoleic acid production. J Agric Food Chem, 57(19): 8989-97.

KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER

Year 2011, Volume: 36 Issue: 2, 105 - 112, 01.04.2011

Gonca Çakmak Demircigil

Abstract

Birçok etkenin bir arada değerlendirildiği gıda güvenliği konusunda, insan ve çevre sağlığı en önemli ölçüttür. Gıdanın pişirilmesi ve sunumu da güvenlik konularındandır. Pişirme işlemlerinden biri olan derin kızartma işlemi gıda endüstrisinde oldukça önemli yer tutmaktadır. Dolayısıyla, derin kızartma işlemi belirli kurallara bağlı olarak düzenlenen ya da denetleme yöntemleri hala araştırılan bir işlemdir. Ayrıca, kızartma yağlarının ömrünü uzatmak için yöntemler geliştirilmektedir. Aralarında, aktif ve pasif filtrasyonun yaygın kullanımı olsa da, filtrasyon için kullanılan maddeler tartışma konusudur. Burada, kızartma işlemine yönelik olarak; kimyasal reaksiyonlar, toksik bileşikler, düzenlemeler ve filtrasyon işlemlerinin etkinliği ele alınmıştır.

Keywords

Derin k›zartma ifllemi toksik bileflikler g›da filtrasyon Magnesol XL

References

  • Felizardo P, Correia MJ, Raposo I, Mendes JF, Berkemeier R, Bordado JM. 2006. Production of biodiesel from waste frying oils. Waste Manag, 26(5):487-94.
  • Tekelioğlu I, Özçelik B, Karaali A. 2008. Kızart- ma iflleminin sağlık üzerindeki etkileri ve ilgili yasal düzenlemeler http://www.ggd.org.tr/icerik. php?id=199 (Eriflim tarihi 13.10.2010)
  • Choe, Min DB. 2007. Chemistry of deep-fat frying oils. J of Food Sci, 72(5):R77-R86.
  • Paul S, Mittal GS. 1997. Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit Rev Food Sci Nutr, 37(7):635-62.
  • Jagerstadt M, Skog K. 2005. Genotoxicity of heat processed foods. Mutat Res, 574: 156-172.
  • Meesuk L, Vorasith N. 2006. The use of bentonite to remove dark colour in repeatingly used palm oil, J Environ Sci Health Part A Toxic-Hazard Subst Environ Eng, 41(6): 1189–200. 7. Dana D, Saguy IS. 2001. Frying of nutritious foods: obstacles and feasibility. E Food Sci Technol Res, 7 (4): 265–79.
  • Totani N, Burenjargal M, Yawata M, Ojiri Y. 2008. Chemical properties and cytotoxicity of thermally oxidized oil. J Oleo Sci, 57(3):153-60.
  • Totani N. 2006. A small reduction in atmospheric oxygen decreases thermal deterioration of oil during frying. J Oleo Sci, 55: 135-41.
  • Luque-Garciaa JL, Velascob J, Dobarganesb MC, Luque de Castroa MD. 2000. International union of pure and applied chemistry and the environment division commission on oils, fats, and derivatives. Determination of polar compo- unds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats results of 11.collaborative studies and the standardized method. Pure Appl Chem, 72(8): 1563–75.
  • Bhattacharya AB, Sajilata MG, Tiwari SR, Singhal RS. 2008. Regeneration of thermally poly- merized frying oils with adsorbents. Food Chem, 110(3): 562-70.
  • Bheemreddy RM, Chinnan MS, Pannu KS, Reynolds AE. 2002. Filtration and filter system for treated frying oil. J Food, 25:23–40.
  • Farag RS, El-Anany AM. 2006. Improving the quality of fried oils by using different filter aids. J Sci Food Agric, 86: 2228–40.
  • Shields PG, Xu GX, Blot WJ, Fraumeni JF Jr, Trivers GE, Pellizzari ED, Qu YH, Gao YT, Harris CC. 1995. Mutagens from heated Chinese and U.S. cooking oils. J Natl Cancer Inst, 87(11): 836-41.
  • Uygun U, Köksel H. 2010. Gıda güvenliğini teh- dit eden kimyasallar. http://www.ggd.org.tr/icerik. php?id=342 (Eriflim tarihi 11.10.2010)
  • Terzi G, Çelik HT. 2006. Polisiklik aromatik hidrokarbonların bazı gıdalarda bulunuflu ve insan sağlığı üzerine etkileri. GIDA, 31(6):295-301. 17. Bouchon P. 2009. Understanding oil absorption during deep-fat frying. Adv Food Nutr Res, 57:209-34.
  • Saka S, Aouacheri W, Abdennour C. 2002. The capacity of glutathione reductase in cell protection from the toxic effect of heated oils. Biochimie. 2002 Jul;84(7): 661-5.
  • Quiles JL, Huertas JR, Battino M, Ram rez- Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Ma as M. 2002. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr, 88(1): 57-65.
  • Battino M, Quiles JL, Huertas JR, Ramirez- Tortosa MC, Cassinello M, Ma as M, Lopez-Frias M, Mataix J. 2002. Feeding fried oil changes anti- oxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components. J Bioenerg Biomembr, 34(2): 127-34.
  • Skog K, Johansson M, Jägerstad M. 1995. Factors affecting the formation and yield of heterocyclic amines. Princess Takamatsu Symp. 23: 9-19.
  • Persson E, Graziani G, Ferracane R, Fogliano V, Skog K. 2003. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers. Food Chem Toxicol, 41(11): 1587-97.
  • IARC Monografları. 1993. Vol 56: 165.
  • Weisburger JH. 1999. Antimutagens, anticarci- nogens, and effective worldwide cancer prevention. J Environ Pathol Toxicol Oncol, 18(2): 85-93.
  • Turesky RJ. 2007. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett,168(3):219-27.
  • Sugimura T. 2000. Nutrition and dietary carci- nogens. Carcinogenesis, 21(3): 387-95.
  • Solyakov A, Skog K. 2002. Screening for hete- rocyclic amines in chicken cooked in various ways. Food Chem Toxicol, 40(8): 1205-11.
  • Sugimura T, Wakabayashi K, Nakagama H, Nagao M. 2004. Heterocyclic amines: Muta- gens/carcinogens produced during cooking of meat and fish. Cancer Sci, 95(4): 290-9.
  • Anon 1995. High-Temperature Frying. IARC Monographs. Vol 95. http://monographs.iarc. fr/ENG/Monographs/vol95/mono95-7.pdf (Eriflim tarihi 24.03.2010)
  • Seea SW, Karthikeyana S, Balasubramanian R. 2006. Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking. Environ Monit, 8: 369-76.
  • Purcaro G, Navas JA, Guardiola F, Conte LS, Moret S. 2006. Polycyclic aromatic hydrocarbons in frying oils and snacks. J Food Prot, 69(1): 199-204.
  • Hanley AB, Offen C, Clarke M, Ing B, Roberts M, Burch R. 2005. Acrylamide reduction in processed foods. Adv Exp Med Biol, 561: 387-92. 33. Taflan M. 2008. Tahıl kaynaklı ürünlerde akrilamid varlığı. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Türkiye, 396-398.
  • Doğan İS, Meral R. 2006. Gıdalarda akrilamid ve önemi. Türkiye 9. Gıda Kongresi. 24-26 Mayıs 2006, Bolu, Türkiye, 629-632
  • Burdurlu HS, Karadeniz F. 2006. Gıdalarda akrilamid oluflumu ve önemi. Türkiye 9. Gıda Kongresi. 24-26 Mayıs 2006, Bolu, Türkiye, 23-24.
  • Shyoung Lin J, Chuang KT, Sun Huang M, Ming Wei K. 2007. Emission of ethylene oxide during frying of foods in soybean oil. Food Chem Toxicol, 45: 568–74.
  • Ru z-Méndez MV, Dobarganes CM. 2009. Frying oils – chemistry oil refining. http:// www.lipidlibrary.co.uk/frying/c-refining/index. htm (Eriflim tarihi 09.03.2010)
  • Anon 2007. "Kızartma Amacıyla Kullanılan Katı ve Sıvı Yağların Kontrol Kriterleri Tebliği" 28.08.2007 tarih ve 26627 sayılı Resmi Gazete.
  • Anon 2005. Comission Regulation (EC) No 208/2005. http://eur-lex.europa.eu/ LexUri- Serv/LexUriServ.do?uri= OJ:L:2005:034:0003: 0005:EN:PDF (Eriflim tarihi 15.03.2010)
  • Stier RF. 2007. Process control ensuring the safety and quality of fried foods. http://www. f o o d s a f e t y m a g a z i n e . c o m / a r t i c l e . a s p ? i d = 1969&sub=sub1 (Eriflim tarihi 17.03.2010)
  • Recommendations for Frying Oils, Third International Symposium on Deep-fat Frying March 20-21, 2000, Hagen/Wesphalia, Germany. http:www.gdch.de/dgf/recomm.htm. (Eriflim tarihi 19.03.2010)
  • Farag RS, Basuny AMM, Arafat SM, Arafa SA. 2009. Use of some agricultural waste hull ashes for the regeneration of fried sunflower oil. Int Jl of Food Sci Technol, 44: 1850–56.
  • Gertz C. 2004. Optimising the baking and frying process using oil-improving agents. Eur. J Lipid Sci Technol106:736–45.
  • Anon 2009. TMMOB Gıda Mühendisleri Odası’nın Basın ve Kamuoyuna Duyurusu. 07.01.2009. http://www.gidamo.org.tr/genel/biz- den_detay.php?kod=312&tipi=2&sube=0 (Eriflim tarihi 10.10.2010)
  • Anon 2010. Magnesium silicate. http://toxnet. nlm.nih.gov/ (Eriflim tarihi 19.04.2010).
  • Anon 2009. Listing of Food Additive Status Part II. Magnesium silicate. http://www.fda. gov/Food/FoodIngredientsPackaging/FoodAddi- tives/ucm191033.htm (Eriflim tarihi 20.03.2010)
  • Anon 1995. European Parliament and Council Directive no 95/2/EC 20 February 1995 on food additives other than colours and sweeteners. http://ec.europa.eu/food/fs/sfp/addit_flavor/ flav11_en.pdf (Eriflim tarihi 25.03.2010)
  • Anon 2010. The Dallas Group of America Inc. http://www.dallasgrp.com/web/ (Eriflim tarihi 05.03.2010)
  • Yates RA, Caldwell JD. 1993. Regeneration of oils used for deep-frying: A comparison of active filter aids. J Am Oil Chem Soc, 70: 507–11.
  • Farag S, El-Anany AM. 2007. Influence of fried and fried-treated oils with different filter aids on rat health. J Sci Food Agric, 87,485–95.
  • Tokle T, Jain VP, Proctor A. 2009. Effect of minor oil constituents on soy oil conjugated linoleic acid production. J Agric Food Chem, 57(19): 8989-97.
There are 48 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Gonca Çakmak Demircigil This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Demircigil, G. Ç. . (2011). KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER. Gıda, 36(2), 105-112.
AMA Demircigil GÇ. KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER. The Journal of Food. April 2011;36(2):105-112.
Chicago Demircigil, Gonca Çakmak. “KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ Ve YASAL DÜZENLEMELER”. Gıda 36, no. 2 (April 2011): 105-12.
EndNote Demircigil GÇ (April 1, 2011) KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER. Gıda 36 2 105–112.
IEEE G. Ç. . Demircigil, “KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER”, The Journal of Food, vol. 36, no. 2, pp. 105–112, 2011.
ISNAD Demircigil, Gonca Çakmak. “KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ Ve YASAL DÜZENLEMELER”. Gıda 36/2 (April 2011), 105-112.
JAMA Demircigil GÇ. KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER. The Journal of Food. 2011;36:105–112.
MLA Demircigil, Gonca Çakmak. “KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ Ve YASAL DÜZENLEMELER”. Gıda, vol. 36, no. 2, 2011, pp. 105-12.
Vancouver Demircigil GÇ. KIZARTMA İŞLEMİ İLE İLGİLİ TOKSİK BİLEŞİKLERİN OLUŞUMU, FİLTRASYON YÖNTEMLERİ ve YASAL DÜZENLEMELER. The Journal of Food. 2011;36(2):105-12.

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