Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken-Reference-Cited by-同舟云学术

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Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

Published:2018-02-26 Issue:5 Volume:35 Page:870-881
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Alam Shah Syifaa¹,Selamat Jinap¹²,Haque Akanda Md. Jahurul³,Sanny Maimunah¹^ORCID,Khatib Alfi⁴

Affiliation:

1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

2. Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia

3. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia

4. Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1440639

Reference32 articles.

1. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

2. Ultra-performance liquid chromatography–tandem mass spectrometry for the analysis of heterocyclic amines in food

3. Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast

4. Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

5. Water Activity and Water Behavior of Soy Sauce, Dehydrated Soy Sauce and the Improvement on Hygroscopicity of Dehydrated Soy Sauce

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb;Food Chemistry;2024-07

2. Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics;Metabolites;2024-05-15

3. Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach;Malaysian Journal of Medical Sciences;2024-04-23

4. Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition;Food Chemistry;2023-02

5. Heterocyclic aromatic amines in spiced pork shoulder: content analysis and effects of soy sauce, cooking wine and sugar;International Journal of Food Science & Technology;2023-01-14

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