Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay-Reference-Cited by-同舟云学术

Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

Published:2020-08-26 Issue: Volume: Page:1-29
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Nor Hasyimah A. K.¹,Jinap S.¹²,Sanny M.¹²^ORCID,Ainaatul A. I.¹,Sukor R.¹²^ORCID,Jambari N. N.¹²,Nordin N.²,Jahurul M. H. A.³

Affiliation:

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

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

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

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2020.1802302

Reference68 articles.

1. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

2. Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

3. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

4. Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?

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

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