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Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri

Yıl 2024, Cilt: 5 Sayı: 1, 55 - 66, 31.07.2024
https://doi.org/10.5281/zenodo.13152559

Öz

Eti pişirmek, hem çiğnemeyi ve sindirimi kolaylaştırır, hem de zararlı mikroorganizmaların öldürülmesini sağlar. Ancak yanlış yöntemlerle pişirme sonucunda besin maddelerinin içeriği azalabilir ve potansiyel sağlık riskini artıran zararlı kimyasallar oluşabilir. Günümüzde tercih edilen pişirme yöntemleri arasında çabuk yağda kızartma ve barbekü ilk sıralarda gelmektedir. Mutfaklarda pürmüz kullanımı da son yıllarda yaygın hale gelmiştir. Izgara, heterosiklik aromatik aminler (HAA) ve polisiklik aromatik hidrokarbonlar gibi toksik yan ürünler üretebilen popüler bir pişirme şeklidir. Tavada kızartma veya barbekü gibi yüksek ateşte kısa süre pişirme, sağlıklı marinatlar ve pişirme yağları kullanılarak ette oluşabilecek olan HAA'ların ve aldehitlerin oluşumunu en aza indirilebilir. Hem ızgara hem de kızartma, hastalık riskini artırabilecek ileri glikasyon son ürünlerinin oluşumunu teşvik eder. Özellikle pürmüz kullanımı, esmer şekerli beze ile kaplanmış unsuz çikolatalı kek, sütlaç veya turta gibi ürünlerin üstünü kızartmak gibi pratik uygulamalarda yaygın olarak kullanılır. Ancak, üst yüzeyin fazla yakılması durumunda sağlık bakımından uygun olmayan akrilamid oluşabilir. Bu makale, yüksek sıcaklıkta veya pürmüz kullanılarak yapılan pişirmenin gıda kalitesi bakımından önemini vurgulamakta ve yanlış pişirme ile oluşabilecek sağlık bakımından sakıncalı maddeler üzerinde durmaktadır.

Proje Numarası

Yok

Kaynakça

  • Ahmad, R. S., Imran, A. & Hussain, M. B. (2018). Nutritional Composition of Meat. (Editör, Arshad, M. S.) Meat Science and Nutrition. Reviewed: 06 April 2018. Published: 10 October 2018. DOI: 10.5772/intechopen.77045
  • Angiş, S., Oğuzhan, P. & Atamanalp, M. (2006). Soğuk Tütsülenmiş ve Mangalda Pişirilmiş Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nda Duyusal Kalite Kriterlerinin Karşılaştırılması. Ege University Journal of Fisheries & Aquatic Sciences, (1/3), 337-338.
  • ATSDR, (2024). Acrolein (C3H4O) Medical Management Guidelines for Acrolein. ATSDR, Agency for Toxic Substances and Disease Registry. https://www.atsdr.cdc.gov/MHMI/mmg124.pdf
  • Baysal, A. (2022). Beslenme. 22. Baskı. 560 sayfa. Hatipoğlu yayıncılık. ISBN: 9789757527732.
  • Bergmark, E., Calleman, C. J., He, F. & Costa, L. G. (1993). Hemoglobin adducts in humans occupationally exposed to acrylamide. Toxicology and Applied Pharmacology, 120, 45–54.
  • Bulvea, S. & Janoszka, B. (2022). Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. Int. J. Environ. Res. Public Health, 2022, 19, 4781.
  • Bylsma L.C. & Alexveer, D. D. (2015). A review and meta-analysis of prospective studies of red ve processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutrition Journal, 14, 125, 1-18.
  • Cai, T., Yao, L. & Turesky, R. J. (2016). Bioactivation of heterocyclic aromatic amines by UDP glucuronosyltransferases. Chemical Research in Toxicology, 29(5):879-891.
  • Chen, G. & Smith, J. S. (2015). Determination of advanced glycation endproducts in cooked meat products. Food Chem. 2015 Feb 1, 168, 190-195.
  • Chiavarini, M., Bertarelli, G., Minelli, L. & Fabiani, R. (2017). Dietary intake of meat cooking related mutagens (HAAs) and risk of colorectal adenoma ve cancer: A systematic review and meta-analysis. Nutrients, 2017; 9(5). pii: E514.
  • Claus, A., Weisz, G. M., Schieber, A. & Carle, R. (2006). Pyrolytic acrylamide formation from purified wheat gluten and gluten supplemented wheat bread rolls. Mol. Nutr. Food Res., 50, 87-93.
  • CONTAM, (2015). (European Food Safety Authority Panel on Contaminants in the Food Chain. (2015). Scientific opinion on acrylamide in food. EFSA Journal, 13, 4104.
  • Cross, A. J. & Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of Colorectal cancer. Environmental and Molecular Mutagenesis, 2004, 44 (1), 44–55.
  • Demirci, M. (2011). Beslenme. Gıda Teknolojisi Derneği Yayın No:44. 370 sayfa. ISBN. 9759714642
  • Domingo, J. L. & Nadal, M. (2015). Human dietary exposure to polycyclic aromatic hydrocarbons: a review of the scientific literature. Food Chem Toxicol. 86:144–53.
  • EFSA (European Food Safety Authority) (2010). Results on acrylamide levels in food from monitoring year 2008. Scientific report of EFSA. EFSA Journal, 8, 1599.
  • EFSA (European Food Safety Authority) (2011). Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment. EFSA Journal, 9, 2133.
  • EFSA (European Food Safety Authority) (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal, 10, 2938.
  • Ekinciler, T. & Yücecan, S. (1973). Etin Beslenmemizdeki Yeri ve Kullanılması, Beslenme ve Diyet Dergisi, 2, 2:128. Eraslan, N. (2018). Pişirme Yöntemleri. 4. Baskı. 332 s. Atlas Akademik Basım Yayım Dağıtım Tic. İtd, Şti, Ankara. ISBN: 9786051336947.
  • Eriksson, S. (2005). Acrylamide in food products: identification, formation and analytical methodology. PhD Thesis. Stockholm University, Stockholm, Sweden.
  • Ewert, A., Granvogl, M. & Schieberle, P. (2011). Development of two stable isotope dilution assays for the quantitation of acrolein in heat processed fats. J. Agric. Food Chem., 2011;59, 3582–3589.
  • Fillion, L. & Henry, C. J. K. (1998). Nutrient losses and gains during frying: a review, International Journal of Food Sciences and Nutrition, 49 (2), 157-168.
  • Fong, F. (2017). Food Safety Focus (130th Issue, May 2017) – Food Safety Platform. Bacteria in Raw Meat vs Cooked Meat. Centre for Food Safety. The Government of the Hong Kong Special Administrative Region. https://www.cfs.gov.hk/english/-multimedia/- multimedia_pub/multimedia_pub_fsf_130_02.html
  • Food Safety, (2008). Food safety at home. Paediatr Child Health. 2008 Nov;13(9):783-90.
  • Friedman, M. (2003). Chemistry, biochemistry and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51, 4504–4526.
  • Gökalp, H. Y., Kaya, M. & Zorba, Ö. (1994). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayın No: 786, Zraat Fakültesi Yayın No: 320. Erzurum.
  • Halkman, A. K., Akpınar, M., Ataman, P. Bağder-Elmacı, S. Halkman, B. et a., (2019). Gıda Mikrobiyolojisi. Başak Matbaacılık ve Tanıtım Hizmetleri Ltd, Ankara, 648 s. ISBN: 978-605-245-683-5
  • Hughes, T. (2022). Health Risks and Benefits Of Smoking Meat: Understveing The Process and Potential Implications. https://lahinchtavernvegrill.com/health-risks-ve-benefits-of-smoking-meat-understveing-the-process-ve-potential-implications/
  • Hur, S. J., Lee, S. Y., Moon, S. S. & Lee, S. J. (2014). In Vitro Effects of Cooking Methods on Digestibility of Lipids ve Formation of Cholesterol Oxidation Products in Pork. Korean J Food Sci Anim Resour., 2014;34(3), 280-286.
  • IARC, (2018). International Agency for Research on Cancer (IARC). Monographs on the Evaluation of Carcinogenic Risks to Humans. In Red Meat and Processed Meat; IARC Publication: Lyon, France, 2018, p. 114.
  • Iqbal, S. Z., Talib, N. H. & Hasnol, N. D. (2016). Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. J Food Sci Technol., 53(3):1411-7.
  • Jägerstad, M. & Skog, K. (2005). Genotoxicity of heat-processed foods. Mutation Research 2005, 574 (1–2), 156–172.
  • JECFA, (2006). Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain Food Contaminants. Sixty‐fourth report of the Joint FAO/WHO Expert Committee on Food Additives (Rome, 8–17 February 2005); WHO Technical Reports Series 930.
  • JECFA, (2011). Joint FAO/WHO Expert Committee on Food Additives (JECFA). Safety Evaluation of Certain Contaminants in Food; WHO Food Additives Series, Volume 63; FAO JECFA Monographs 2011, Volume 8; World Health Organization: Geneva, Switzerlve; Food and Agriculture Organization of the United Nations: Rome, Italy.
  • Jiang, K., Huang, C., Liu, F., Zheng, J., Ou, J., Zhao, D. & Ou, S. (2022). Origin and Fate of Acrolein in Foods. Foods. 2022 Jul 3;11(13):1976.
  • Jin, X., Hua, Q., Liu, Y., Wu, Z., Xu, D., Ren, Q., et al. (2021). Organ and tissue-specific distribution of selected polycyclic aromatic hydrocarbons (PAHs) in ApoE-KO mouse. Environ Pollut., (2021) 286, 117219. 10.1016/j.envpol.2021.117219
  • Kabat, G. C., Cross, A. J., Park Y, et al. (2009). Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study. International Journal of Cancer, 124 (10), 2430–2435.
  • Kaur, N. & Halfor, N. G. (2023). Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023, 12(17), 1-25. 3264.
  • Knize, M. G. & Felton, J. S. (2005). Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat. Nutrition Reviews, 63(5), 158–165.
  • Lee, J. G., Kim, S.Y., Moon, J. S., Kim, S. H., Kang, D. H. & Yoon, H. J. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem. 2016 May.15, 199, 632-638.
  • Liao, G. Z., Wang, G.Y., Xu, X. L. & Zhou, G. H. (2010). Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci., 2010 May;85(1), 149-54.
  • Lilic, A., Bennici, S., Devaux, J.F., Dubois, J.L. & Auroux, A. (2017). Influence of Catalyst Acid/Base Properties in Acrolein Production by Oxidative Coupling of Ethanol and Methanol. ChemSusChem., 9;10(9), 1916-1930.
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Health Effects of Cooking Food at High Temperatures (Barbecue, Open Flame, Pan) and Using a Flowtorch

Yıl 2024, Cilt: 5 Sayı: 1, 55 - 66, 31.07.2024
https://doi.org/10.5281/zenodo.13152559

Öz

Cooking meat facilitates both chewing and digestion while also ensuring the elimination of harmful microorganisms However, improper cooking methods can lead to a decrease in the nutritional content of the meat and the formation of harmful chemicals that may pose potential health risks. Among the cooking methods preferred today, quick frying in oil and barbecue grilling ranks high. The use of blowtorch in kitchens has also become quite common in recent years. Grilling is a popular cooking method that can produce toxic by-products such as heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons. Short-duration cooking at high temperatures, such as frying in a pan or barbecue grilling, using healthy marinades and cooking oils, can minimize the formation of HAAs and aldehydes in meat. Both grilling and frying promote the formation of advanced glycation end products, which can increase the risk of disease. Particularly, the use of blowtorch is commonly employed in practical applications such as browning the tops of desserts like chocolate cakes without flour and rice pudding or tarts covered with brown sugar meringue. However, excessive charring of the surface may result in the formation of acrylamide, which is not suitable for health. This article aims to emphasize the importance of cooking at high temperatures or using blowtorch in terms of food quality and address the potentially harmful substances that may arise from improper cooking.

Etik Beyan

EK Dosya Sunulmuştur

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

EK Dosya Sunulmuştur

Kaynakça

  • Ahmad, R. S., Imran, A. & Hussain, M. B. (2018). Nutritional Composition of Meat. (Editör, Arshad, M. S.) Meat Science and Nutrition. Reviewed: 06 April 2018. Published: 10 October 2018. DOI: 10.5772/intechopen.77045
  • Angiş, S., Oğuzhan, P. & Atamanalp, M. (2006). Soğuk Tütsülenmiş ve Mangalda Pişirilmiş Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nda Duyusal Kalite Kriterlerinin Karşılaştırılması. Ege University Journal of Fisheries & Aquatic Sciences, (1/3), 337-338.
  • ATSDR, (2024). Acrolein (C3H4O) Medical Management Guidelines for Acrolein. ATSDR, Agency for Toxic Substances and Disease Registry. https://www.atsdr.cdc.gov/MHMI/mmg124.pdf
  • Baysal, A. (2022). Beslenme. 22. Baskı. 560 sayfa. Hatipoğlu yayıncılık. ISBN: 9789757527732.
  • Bergmark, E., Calleman, C. J., He, F. & Costa, L. G. (1993). Hemoglobin adducts in humans occupationally exposed to acrylamide. Toxicology and Applied Pharmacology, 120, 45–54.
  • Bulvea, S. & Janoszka, B. (2022). Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. Int. J. Environ. Res. Public Health, 2022, 19, 4781.
  • Bylsma L.C. & Alexveer, D. D. (2015). A review and meta-analysis of prospective studies of red ve processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutrition Journal, 14, 125, 1-18.
  • Cai, T., Yao, L. & Turesky, R. J. (2016). Bioactivation of heterocyclic aromatic amines by UDP glucuronosyltransferases. Chemical Research in Toxicology, 29(5):879-891.
  • Chen, G. & Smith, J. S. (2015). Determination of advanced glycation endproducts in cooked meat products. Food Chem. 2015 Feb 1, 168, 190-195.
  • Chiavarini, M., Bertarelli, G., Minelli, L. & Fabiani, R. (2017). Dietary intake of meat cooking related mutagens (HAAs) and risk of colorectal adenoma ve cancer: A systematic review and meta-analysis. Nutrients, 2017; 9(5). pii: E514.
  • Claus, A., Weisz, G. M., Schieber, A. & Carle, R. (2006). Pyrolytic acrylamide formation from purified wheat gluten and gluten supplemented wheat bread rolls. Mol. Nutr. Food Res., 50, 87-93.
  • CONTAM, (2015). (European Food Safety Authority Panel on Contaminants in the Food Chain. (2015). Scientific opinion on acrylamide in food. EFSA Journal, 13, 4104.
  • Cross, A. J. & Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of Colorectal cancer. Environmental and Molecular Mutagenesis, 2004, 44 (1), 44–55.
  • Demirci, M. (2011). Beslenme. Gıda Teknolojisi Derneği Yayın No:44. 370 sayfa. ISBN. 9759714642
  • Domingo, J. L. & Nadal, M. (2015). Human dietary exposure to polycyclic aromatic hydrocarbons: a review of the scientific literature. Food Chem Toxicol. 86:144–53.
  • EFSA (European Food Safety Authority) (2010). Results on acrylamide levels in food from monitoring year 2008. Scientific report of EFSA. EFSA Journal, 8, 1599.
  • EFSA (European Food Safety Authority) (2011). Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment. EFSA Journal, 9, 2133.
  • EFSA (European Food Safety Authority) (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal, 10, 2938.
  • Ekinciler, T. & Yücecan, S. (1973). Etin Beslenmemizdeki Yeri ve Kullanılması, Beslenme ve Diyet Dergisi, 2, 2:128. Eraslan, N. (2018). Pişirme Yöntemleri. 4. Baskı. 332 s. Atlas Akademik Basım Yayım Dağıtım Tic. İtd, Şti, Ankara. ISBN: 9786051336947.
  • Eriksson, S. (2005). Acrylamide in food products: identification, formation and analytical methodology. PhD Thesis. Stockholm University, Stockholm, Sweden.
  • Ewert, A., Granvogl, M. & Schieberle, P. (2011). Development of two stable isotope dilution assays for the quantitation of acrolein in heat processed fats. J. Agric. Food Chem., 2011;59, 3582–3589.
  • Fillion, L. & Henry, C. J. K. (1998). Nutrient losses and gains during frying: a review, International Journal of Food Sciences and Nutrition, 49 (2), 157-168.
  • Fong, F. (2017). Food Safety Focus (130th Issue, May 2017) – Food Safety Platform. Bacteria in Raw Meat vs Cooked Meat. Centre for Food Safety. The Government of the Hong Kong Special Administrative Region. https://www.cfs.gov.hk/english/-multimedia/- multimedia_pub/multimedia_pub_fsf_130_02.html
  • Food Safety, (2008). Food safety at home. Paediatr Child Health. 2008 Nov;13(9):783-90.
  • Friedman, M. (2003). Chemistry, biochemistry and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51, 4504–4526.
  • Gökalp, H. Y., Kaya, M. & Zorba, Ö. (1994). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayın No: 786, Zraat Fakültesi Yayın No: 320. Erzurum.
  • Halkman, A. K., Akpınar, M., Ataman, P. Bağder-Elmacı, S. Halkman, B. et a., (2019). Gıda Mikrobiyolojisi. Başak Matbaacılık ve Tanıtım Hizmetleri Ltd, Ankara, 648 s. ISBN: 978-605-245-683-5
  • Hughes, T. (2022). Health Risks and Benefits Of Smoking Meat: Understveing The Process and Potential Implications. https://lahinchtavernvegrill.com/health-risks-ve-benefits-of-smoking-meat-understveing-the-process-ve-potential-implications/
  • Hur, S. J., Lee, S. Y., Moon, S. S. & Lee, S. J. (2014). In Vitro Effects of Cooking Methods on Digestibility of Lipids ve Formation of Cholesterol Oxidation Products in Pork. Korean J Food Sci Anim Resour., 2014;34(3), 280-286.
  • IARC, (2018). International Agency for Research on Cancer (IARC). Monographs on the Evaluation of Carcinogenic Risks to Humans. In Red Meat and Processed Meat; IARC Publication: Lyon, France, 2018, p. 114.
  • Iqbal, S. Z., Talib, N. H. & Hasnol, N. D. (2016). Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality. J Food Sci Technol., 53(3):1411-7.
  • Jägerstad, M. & Skog, K. (2005). Genotoxicity of heat-processed foods. Mutation Research 2005, 574 (1–2), 156–172.
  • JECFA, (2006). Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain Food Contaminants. Sixty‐fourth report of the Joint FAO/WHO Expert Committee on Food Additives (Rome, 8–17 February 2005); WHO Technical Reports Series 930.
  • JECFA, (2011). Joint FAO/WHO Expert Committee on Food Additives (JECFA). Safety Evaluation of Certain Contaminants in Food; WHO Food Additives Series, Volume 63; FAO JECFA Monographs 2011, Volume 8; World Health Organization: Geneva, Switzerlve; Food and Agriculture Organization of the United Nations: Rome, Italy.
  • Jiang, K., Huang, C., Liu, F., Zheng, J., Ou, J., Zhao, D. & Ou, S. (2022). Origin and Fate of Acrolein in Foods. Foods. 2022 Jul 3;11(13):1976.
  • Jin, X., Hua, Q., Liu, Y., Wu, Z., Xu, D., Ren, Q., et al. (2021). Organ and tissue-specific distribution of selected polycyclic aromatic hydrocarbons (PAHs) in ApoE-KO mouse. Environ Pollut., (2021) 286, 117219. 10.1016/j.envpol.2021.117219
  • Kabat, G. C., Cross, A. J., Park Y, et al. (2009). Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study. International Journal of Cancer, 124 (10), 2430–2435.
  • Kaur, N. & Halfor, N. G. (2023). Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023, 12(17), 1-25. 3264.
  • Knize, M. G. & Felton, J. S. (2005). Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat. Nutrition Reviews, 63(5), 158–165.
  • Lee, J. G., Kim, S.Y., Moon, J. S., Kim, S. H., Kang, D. H. & Yoon, H. J. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem. 2016 May.15, 199, 632-638.
  • Liao, G. Z., Wang, G.Y., Xu, X. L. & Zhou, G. H. (2010). Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast. Meat Sci., 2010 May;85(1), 149-54.
  • Lilic, A., Bennici, S., Devaux, J.F., Dubois, J.L. & Auroux, A. (2017). Influence of Catalyst Acid/Base Properties in Acrolein Production by Oxidative Coupling of Ethanol and Methanol. ChemSusChem., 9;10(9), 1916-1930.
  • Lingnert, H., Grivas, S., Jagerstad, M., Skog, K., Tornqvist, M. & Aman, P. (2002). Acrylamide in food–mechanisms of formation and influencing factors during heating of foods. The Swedish Institute For Food and Biotechnology Chairman of Expert Committee. Scandinavian Journal of Nutrition, 46 (4), 159–172.
  • Melkonian, S. C., Daniel, C. R., Ye, Y., et al. (2016). Gene-environment interaction of genome-wide association study-identified susceptibility loci and meat-cooking mutagens in the etiology of renal cell carcinoma. Cancer, 122(1),108-115.
  • Memorial, (2023). Günlük Protein İhtiyacı Nedir? Günlük Ne Kadar Protein Alınmalı? https://www.memorial.com.tr/saglik-rehberi/gunluk-protein-ihtiyaci-nedir
  • Mielzynska-Švach, D. & Błaszczyk, E. (2017). Polycyclic aromatic hydrocarbons and PAH-related DNA adducts. J. Appl. Genet. 2017, 58, 321–330.
  • Moghe, A., Ghare, S., Lamoreau, B., Mohammad, M., Barve, S., McClain, C. & Joshi-Barve, S. (2015). Molecular mechanisms of acrolein toxicity: relevance to human disease. Toxicol Sci., 143(2), 242-255.
  • Nguyen, H.P. & Katta, R. (2015). Sugar Sag: Glycation and the Role of Diet in Aging Skin. Skin Therapy Lett. 2015 Nov;20(6):1-5.
  • Nisbest, (2024). How to Use a Kitchen Blowtorch. https://www.nisbets.com.au/howtouseakitchenblowtorch (Erişim Tarihi: 24.02.2024).
  • Nolin, K. (2022). What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame https://theconversation.com/what-makes-smoky-charred-barbecue-taste-so-good-the-chemistry-of-cooking-over-an-open-flame-184206
  • Öztan, A. (1995). Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası. Ankara, Durum: ISBN: 9753956320.
  • Prasad, K. & Tiwari, S. (2017). Therapeutic Interventions for Advanced Glycation-End Products and its Receptor- Mediated Cardiovascular Disease. Curr Pharm Des. 2017, 23(6), 937-943.
  • Sabally, K., Sleno, L., Jauffrit, J. A., Iskvear, M. M. & Kubow, S. (2016). Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties. Meat Sci., 117, 57-62.
  • Scott, E. (2003). Food safety ve foodborne disease in 21st century homes. Can J Infect Dis., 2003 Sep;14(5):277-80.
  • Serpen, A., Gökmen, V. & Fogliano, V. (2012). Total antioxidant capacities of raw and cooked meats. Meat Sci., 90 (1), 60-65.
  • Silveira, B., Oliveira, T., Verade, P., Hermsdorff, H., Rosa, C. & Franceschini, S. (2018). Dietary pattern and macronutrients profile on the variation of inflammatory biomarkers: Scientific update. Cardiol. Res. Pract. 2018, 4762575.
  • Steck, S. E., Butler, L. M., Keku, T., Antwi, S., Galanko, J., Sveler, R. S., & Hu, J. J. (2014). Nucleotide excision repair gene polymorphisms, meat intake and colon cancer risk. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 762, 24-31.
  • T24, (2024). MasterChef’te sıkça kullanılan teknik için uzmvean uyarı: "Akciğerde sıkıntılar, Nefes darlığı...". https://t24.com.tr/foto-haber/master-chef-te-sikca-kullanilan-teknik-icin-uzmvean-uyari-akcigerde-sikintilar-nefes-darligi,28621
  • Tzeng, H-P., Yang, T-H., Wu, C-T., Chiu, H-C., Liu, S-H. & Lan, K-C. (2019). Benzo[a]pyrene alters vascular function in rat aortas ex vivo and in vivo. Vascul Pharmacol., 121:106578. 10.1016/j.vph.2019.106578
  • Watzek, N., Scherbl, D., Feld, J., Berger, F., Doroshyenko, O., Fuhr, U., Tomalik-Scharte, D., Baum, M., Eisenbrve, G. & Richling, E. (2012). Profiling of mercapturic acids of acrolein ve acrylamide in human urine after consumption of potato crisps. Mol. Nutr. Food Res., 56, 1825–1837.
  • WHO, (1993). World Health Organization WHO. Food and Nutrition Programme. Food Safety Unit. Contaminated food: a major cause of diarrhoea and associated malnutrition among infants and young children. Facts Infant Feed., 1993 Apr;(3), 1-4.
  • Wonders, A. (2024). Why Do We Have to Cook Meat. https://wonderopolis.org/wonder/why-do-we-have-to-cook-meat.
  • Zaoui, M., Louadj, L., Ferrve, N., Nehme, R., Sabbah, M. & Abdennebi-Najar, L. (2024). Carcinogenic effect of low doses of polycyclic and heterocyclic aromatic hydrocarbons and amines and lack of protection by inulin supplementation. Food and Chemical Toxicology, 185 (2024), 1-12.
  • Zyzak, D. V., Sveres, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., et al. (2003). Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51, 4782–4787.
Toplam 64 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gastronomi
Bölüm Derlemeler
Yazarlar

Ali Batu 0000-0003-3628-7747

Heysem Suat Batu 0000-0002-7743-4638

Proje Numarası Yok
Erken Görünüm Tarihi 31 Temmuz 2024
Yayımlanma Tarihi 31 Temmuz 2024
Gönderilme Tarihi 14 Mart 2024
Kabul Tarihi 30 Temmuz 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 5 Sayı: 1

Kaynak Göster

APA Batu, A., & Batu, H. S. (2024). Yüksek Sıcaklıkta (Barbekü, Açık Alev, Tava) Pişirme ve Pürmüz Kullanmanın Gıdaların Sağlık Üzerine Etkileri. Journal of Academic Tourism Analysis, 5(1), 55-66. https://doi.org/10.5281/zenodo.13152559

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