Acrylamide induction of CYP2E1 in the rabbit liver

Xylanase production by mixed culture submerged fermentation Ören, Gözde; Çekmecelioğlu, Deniz; Department of Food Engineering (2014) The growing interest in enzyme production by the usage of microorganisms continues for easier process control and sustainably higher amount of enzyme production. Food and agricultural industry, which produces large amounts of waste materials, is an excellent resource for enzyme manufacture. Among all, xylanase is considered to have 25 % shares in conjunction with pectinolytic enzymes within food enzyme production and extensively used in extraction/clarification of juices and wines, improvement of bread-qual...
Development of an Interactive Web-Based Diabetes Self-Management and Social Networking Tool Stuckey, Heather; Mincemoyer, Scott; Kaplan, Göknur; Smith, Brian; Gabbay, Robert (2010-06-01)
Acrylamide level and quality of the extrudates after quercetin addition Yavuz, Merve; Şensoy, İlkay (2014-10-17)
Re: "Dynamic Risk Stratification for Predicting Recurrence in Patients With Differentiated Thyroid Cancer Treated Without Radioactive Iodine Remnant Ablation Therapy" by Park et al Ayubi, Erfan; Sullman, Mark J. M.; Safiri, Saeid (Mary Ann Liebert Inc, 2017-10-27)
Acrylamide formation in different batter formulations during microwave frying Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2009-01-01) Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color developme...

Citation Formats

M. N. Akkeci, S. Arslan, C. Kalin, and E. Arinc, “Acrylamide induction of CYP2E1 in the rabbit liver,” 2011, vol. 43, p. 100, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67660.