Buchumschlag

Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep‐fried meatballs: impact on heterocyclic aromatic amine formation

Fuente: Wiley Open Access

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	Bengu Guzel, Damla Gumus, Mevlude Kizil
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat
von: Damla Gumus, et al.
Veröffentlicht: (2024)

Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu
von: Hui‐Hui Gao, et al.
Veröffentlicht: (2024)

Ganoderma lucidum spore powder after oil extraction alleviates microbiota dysbiosis to improve the intestinal barrier function in mice
von: Shun Zhong, et al.
Veröffentlicht: (2024)

Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
von: Nan Li, et al.
Veröffentlicht: (2025)

Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils
von: Yingying Hu, et al.
Veröffentlicht: (2025)

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken
von: Shou‐Tao Wang, et al.
Veröffentlicht: (2024)

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution
von: Jingjing Yuan, et al.
Veröffentlicht: (2024)

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles
von: Tzyi‐Horng Tan, et al.
Veröffentlicht: (2025)

Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles
von: Eldwin Ze Hao Ooi, et al.
Veröffentlicht: (2024)

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk
von: Gülsüme Bıçakcı, et al.
Veröffentlicht: (2026)

Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features
von: Carola Cappa, et al.
Veröffentlicht: (2025)

Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds
von: Ya Su, et al.
Veröffentlicht: (2024)

Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors
von: Yingrui Gao, et al.
Veröffentlicht: (2024)

Effects of agronomical practices on potato growth, nutritional profile, and suitability for frying
von: Francesca Bruno, et al.
Veröffentlicht: (2025)

Reduction of oil absorption and acrylamide content in banana slices by infrared frying
von: Ya Su, et al.
Veröffentlicht: (2024)

Foliar application of nettle and Japanese knotweed extracts on Vitis vinifera: impact on phenylpropanoid biosynthesis and antioxidant activity during veraison and harvest of cv. Touriga Franca
von: Eliana Monteiro, et al.
Veröffentlicht: (2024)

An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterization and attempt for commercial exploitation
von: Priyadharshini Jayaseelan, et al.
Veröffentlicht: (2024)

Correction to ‘Foliar application of nettle and Japanese knotweed extracts on Vitis vinifera : impact on phenylpropanoid biosynthesis and antioxidant activity during veraison and harvest of cv. Touriga Franca’
Veröffentlicht: (2024)

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food
von: Mukul Kumar, et al.
Veröffentlicht: (2024)

Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya
von: Rajni Choudhary, et al.
Veröffentlicht: (2024)

High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance
von: Qinghui Cao, et al.
Veröffentlicht: (2024)

UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity
von: Peyman Ebrahimi, et al.
Veröffentlicht: (2024)

Fortified bread with encapsulated ingredients: impacts and potential applications
von: Bahareh Samakar, et al.
Veröffentlicht: (2024)

Improvement of oil absorption and quality of potato chips based on pre‐drying and post‐frying heating treatments
von: Nan Wang, et al.
Veröffentlicht: (2025)

Effect of cost‐effective pretreatment of combining drying with acid soaking on oil absorption and performance of fried potato chips
von: Qianru Lu, et al.
Veröffentlicht: (2025)

Rice–fish coculture incorporating spent mushroom substrate substitution alleviated microbial metabolism limitation reflected by soil extracellular enzymatic stoichiometry
von: Hongjun Zheng, et al.
Veröffentlicht: (2025)

High‐throughput methods for measuring protein extractability in sugar beet ( Beta vulgaris L.) leaves
von: Hugo Rijken, et al.
Veröffentlicht: (2025)

The impact of ultrasonic‐assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
von: Jiaxin Chen, et al.
Veröffentlicht: (2024)

Evaluation of the hydration kinetics of chia mucilage and its impact on food matrix application
von: Patricia Frohlich, et al.
Veröffentlicht: (2026)

Development of an alternative method to quantify H2S: application in wine fermentation
von: María José Paredes, et al.
Veröffentlicht: (2024)

Structural characterization, rheological properties and bioactivities of polysaccharides from Rosa roxburghii Tratt fruit extracted by different methods
von: Xue Jiao, et al.
Veröffentlicht: (2025)

Valorisation of quinoa scarification residues: impact of desaponification methods on functional and emulsifying properties
von: Verónica E Ragonese, et al.
Veröffentlicht: (2026)

Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography–mass spectrometry and unsupervised machine learning techniques
von: Ciro Orecchio, et al.
Veröffentlicht: (2024)

Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition
von: Yueqi Li, et al.
Veröffentlicht: (2024)

Optimization of cultivar, germination time and extraction for radish sprout extract with high sulforaphene content
von: Gi Hyun Hur, et al.
Veröffentlicht: (2024)

Recent advances in photoelectric methods application for cooking oil quality and safety evaluation: a review
von: Kwami Ashiagbor, et al.
Veröffentlicht: (2025)

Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
von: Mengqing Li, et al.
Veröffentlicht: (2025)

Effects of vegetal protein hydrolysate application method, nitrogen level, and nitrate‐to‐ammonium ratio on growth and composition of hydroponic lettuce
von: Seunghyun Choi, et al.
Veröffentlicht: (2024)

Opuntia mucilage extraction techniques: analysis of yield and quality
von: Christopher Romeo García‐Cerqueda, et al.
Veröffentlicht: (2025)

Investigation into pectin extraction and technological implementations in the food industry
von: Elsa Cherian, et al.
Veröffentlicht: (2024)