Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast
Author:
Funder
The Modern Agricultural Industry Technology System
Earmarked Fund for Modern Agro-industry Technology Research System
Publisher
Elsevier BV
Subject
Food Science
Reference47 articles.
1. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of the American Oil Chemists’ Society,2009
2. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices;Alizadeh;Journal of Food Science and Technology,2016
3. The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets;Bao;Journal of Food Processing and Preservation,2020
4. Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography-electrospray-tandem mass spectrometry;Chang;Journal of Chromatography A,2019
5. Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying;Chirinos;Food Chemistry,2011
Cited by 7 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. Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils;Journal of Food Composition and Analysis;2024-11
2. Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level;Meat Science;2024-09
3. Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes;Food and Bioprocess Technology;2024-06-19
4. Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis;Food Bioscience;2024-06
5. Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon;Heliyon;2024-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3