EN
TR
Importance of the Formation of HMF and Acrylamide in Biscuits
Öz
5-hydroxymethylfurfural (HMF) and acrylamide are Maillard reaction products formed as a result of heat treatments such as cooking, heating and pasteurization of foods. These undesirable compounds formed during the advanced steps of the Maillard reaction are used to determine the degree of heat treatment and the effect of storage on the product. Though HMF has a contribution to specific flavor and color characteristics of the food, especially with acrylamide it has been found to have cytotoxic, genotoxic and carcinogenic effects in recent years. In researches it was determined that biscuits and cookies contained different levels of HMF (0.5-182.5 mg/kg) and acrylamide (37-4200 mg/kg) depending on the different baking temperatures and dough ingredients.
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
Ziraat Mühendisliği (Diğer)
Bölüm
Derleme
Yayımlanma Tarihi
25 Haziran 2016
Gönderilme Tarihi
1 Mart 2014
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2016 Cilt: 3 Sayı: 1
APA
Uzunlu, S., & Herken, E. N. (2016). Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk Journal of Agriculture and Food Sciences, 3(1), 138-142. https://izlik.org/JA69LJ62KD
AMA
1.Uzunlu S, Herken EN. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci. 2016;3(1):138-142. https://izlik.org/JA69LJ62KD
Chicago
Uzunlu, Sinan, ve Emine Nur Herken. 2016. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences 3 (1): 138-42. https://izlik.org/JA69LJ62KD.
EndNote
Uzunlu S, Herken EN (01 Haziran 2016) Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk Journal of Agriculture and Food Sciences 3 1 138–142.
IEEE
[1]S. Uzunlu ve E. N. Herken, “Importance of the Formation of HMF and Acrylamide in Biscuits”, Selcuk J Agr Food Sci, c. 3, sy 1, ss. 138–142, Haz. 2016, [çevrimiçi]. Erişim adresi: https://izlik.org/JA69LJ62KD
ISNAD
Uzunlu, Sinan - Herken, Emine Nur. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences 3/1 (01 Haziran 2016): 138-142. https://izlik.org/JA69LJ62KD.
JAMA
1.Uzunlu S, Herken EN. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci. 2016;3:138–142.
MLA
Uzunlu, Sinan, ve Emine Nur Herken. “Importance of the Formation of HMF and Acrylamide in Biscuits”. Selcuk Journal of Agriculture and Food Sciences, c. 3, sy 1, Haziran 2016, ss. 138-42, https://izlik.org/JA69LJ62KD.
Vancouver
1.Sinan Uzunlu, Emine Nur Herken. Importance of the Formation of HMF and Acrylamide in Biscuits. Selcuk J Agr Food Sci [Internet]. 01 Haziran 2016;3(1):138-42. Erişim adresi: https://izlik.org/JA69LJ62KD