Yazar "Çaman, Reyhan" için listeleme
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Balık ve tavuk etlerine uygulanan farklı pişirme yöntemlerinin vitamin B1, B2, B3, ve B6 düzeyleri üzerine etkisi
Çaman, Reyhan (İstanbul Sabahattin Zaim Üniversitesi, 2021)Etler, iyi bir B grubu vitamin kaynağı olarak kabul edilir. Gıdaların işlenmesi sırasında vitamin içeriğinde önemli kayıplar meydana gelir. Bu nedenle, mikro besinlerin pişirme kayıplarını ölçen araştırmalar, etlerdeki ... -
Critical vitamin assessment: pyridoxal, pyridoxamine, and pyridoxine levels for three species of raw and cooked fish samples
Çatak, Jale; Çaman, Reyhan; Ceylan, Zafer (Taylor & Francis Inc, 2020)The amount of vitamin B(6)in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms of vitamin B(6)are different from each ... -
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
Çatak, Jale; Çaman, Reyhan; Yaman, Mustafa; Ceylan, Zafer (Taylor & Francis, 2022)Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. ... -
Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B(6)profiles of chicken meats before and after cooking
Çatak, Jale; Çaman, Reyhan (Wiley, 2020)In the literature, the level of vitamin B(6)in foods is given as sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. There is little information on vitamin B(6)profiles in raw and cooked chickens. Since ...
