Publication:
Effect of Cooking Methods on Total and Heme Iron Contents of Anchovy (Engraulis Encrasicholus)

Simple item page
dc.authorscopusid6506835379
dc.authorscopusid7801575448
dc.authorscopusid6504417990
dc.contributor.authorTurhan, S.
dc.contributor.authorÜstün, N.S.
dc.contributor.authorAltunkaynak, T.B.
dc.date.accessioned2020-06-21T15:38:01Z
dc.date.available2020-06-21T15:38:01Z
dc.date.issued2004
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Üstün] Nebahat Sule, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Altunkaynak] T. Bogachan, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents of anchovy were statistically significant (P<0.05). The highest total and heme iron losses were found in grilled samples (52.6%, 70.4%), and the lowest were found in boiled samples (11.2%, 30.4%). Boiling was the most suitable method in terms of both total and heme iron contents of anchovy. © 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2004.01.026
dc.identifier.endpage172en_US
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-3042743792
dc.identifier.scopusqualityQ1
dc.identifier.startpage169en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2004.01.026
dc.identifier.volume88en_US
dc.identifier.wosWOS:000222940400002
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnchovyen_US
dc.subjectCooking Methodsen_US
dc.subjectHeme Ironen_US
dc.subjectTotal Ironen_US
dc.titleEffect of Cooking Methods on Total and Heme Iron Contents of Anchovy (Engraulis Encrasicholus)en_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu