Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS
Author:
Affiliation:
1. National Food Institute, Technical University of Denmark, Lyngby, Denmark
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/10.1080/19440049.2023.2185082
Reference46 articles.
1. Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants
2. Analysis of heterocyclic aromatic amines in foods by gas chromatography–mass spectrometry as their tert.-butyldimethylsilyl derivatives
3. Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography–electrospray-tandem mass spectrometry
4. Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef
5. Danish Veterinary and Food Administration. 2022. [accessed 2022 May 3]. https://www.foedevarestyrelsen.dk/english/Pages/default.aspx.
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