Work

Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145770

Authors: Halime Pehlivanoğlu, Çetin Yağcılar, İsmail Yılmaz, Mustafa Yaman, Aslı Aksoy, Suzan Uzun, Merve Gözde Albaş, Ibrahim Palabiyik

Institutions: Tekirdağ Namık Kemal University, İstanbul Sabahattin Zaim Üniversitesi, Haliç University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4412710474

FWCI: 3.091

Cites: 62

Cited by: 5

Related to: 10