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A. Savaş

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Open access Sep 2026

Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs

Herein, the effects of red beet peel powder (RBPP) addition at different concentrations (0%, 0.5%, and 1%) and frying in different vegetable oils (sunflower, corn, and hazelnut oils) on the physicochemical properties, color characteristics, lipid oxidation, textural parameters, and acrylamide formation of meatballs wer...

A. Savaş · 0 citations

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