Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions

Author:

Wang Haijie,He Feng,He Hongjun,Du Pengfei,Liu Yaobo,Wang Weiting,Wang Shoujing,Ma Yanli,Chu Xiaoran,Wang Yuanshang,Mu Xiaoyi,Abd El-Aty A.M.

Funder

Key Technology Research and Development Program of Shandong

Innovation Team Project for Modern Agricultural Industrious Technology System of Shandong Province

Natural Science Foundation of Shandong Province

Earmarked Fund for China Agriculture Research System

Agriculture Research System of China

Modern Agricultural Technology Industry System of Shandong province

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Heterocyclic amines in fresh and processed meat products;Abdulkarim;Journal of Agricultural and Food Chemistry,1998

2. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2021

3. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011

4. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: A population-based study;Augustsson;The Lancet,1999

5. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food and Chemical Toxicology,2000

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