Identification of SNP Markers Associated with Iron and Zinc Concentrations in Cicer Seeds.

Background: L. is the wild progenitor of chickpea L., the fourth most important pulse crop in the world.

Association mapping of loci linked to copper, phosphorus, and potassium concentrations in the seeds of C. arietinum and C. reticulatum.

Due to its high nutritional value, chickpea is one of the most important and cost-effective legumes for human diet. Nutrient elements, such as Cu, P, K have numerous essential functions for the human metabolism. In this study, association mapping of loci linked to the seed Cu, P and K concentrations were performed on a population consisting of 107 Cicer reticulatum and 73 Cicer arietinum individuals in four environments (two locations x two years).

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

Unlabelled: Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature.

Development of a cost-effective method for nitrate and nitrite determination in leafy plants and nitrate and nitrite contents of some green leafy vegetables grown in the Aegean region of Turkey.

An accurate, fast, easily applicable, and cost-effective method for the determination of nitrate and nitrite was developed. This method was much more reliable than the cadmium column reduction method, which is a tedious and time-consuming procedure and not easily applicable. The principle of the method was reduction of nitrate to nitrite with cadmium acetate solution and zinc powder and then treatment with Griess reagent.

Biogenic amine content of shalgam (salgam): a traditional lactic acid fermented Turkish beverage.

Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples.

A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography.

A new benzoylation procedure was developed which was more reliable than the most common benzoylation procedures in terms of reaction time, peak resolution, detector response and repeatability. Methylamine, putrescine, cadaverine, tryptamine, beta-phenylethylamine, spermidine, spermine, histamine, tyramine and agmatine were studied. Linearity for each biogenic amine was observed with a good regression coefficient.