The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before a...

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Veröffentlicht in:	Journal of the science of food and agriculture 2019-03, Vol.99 (4), p.1509-1518
Hauptverfasser:	Ekiz, Elif, Oz, Fatih
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines Amines - chemistry Animals Composition Cooking - instrumentation Cooking - methods Corn deep‐fat frying Fatty acid composition Fatty acids Fatty Acids - chemistry Frying frying oils Hazelnut oil Hazelnuts heterocyclic aromatic amine Heterocyclic Compounds - chemistry Hot Temperature Indoles Linoleic acid Meat Meat - analysis meatball Meatballs Oils & fats Oleic acid Olive oil Organic chemistry Palmitic acid Plant Oils - chemistry Polyunsaturated fatty acids Pyridines Quinoline Quinoxaline Quinoxalines Stearic acid Swine Vegetable oils
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