Occurrence of heterocyclic amines in cooked meat products-Reference-Cited by-同舟云学术

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Occurrence of heterocyclic amines in cooked meat products

Published:2012-03 Issue:3 Volume:90 Page:739-746
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Puangsombat Kanithaporn,Gadgil Priyadarshini,Houser Terry A.,Hunt Melvin C.,Smith J. Scott

Funder

United States Department of Agriculture

American Meat Institute Foundation

National Pork Board Checkoff

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. High-pressure liquid chromatographic methods for the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of food;Barnes;Journal of Agricultural and Food Chemistry,1983

2. Occurrence of heterocyclic amines in several home cooked meat dishes of the Spanish diet;Busquets;Journal of Chromatography B,2004

3. Analysis, formation, and inhibition of heterocyclic amines in foods: An overview;Chen;Journal of Food and Drug Analysis,1998

4. Inhibitory effect of fruit extracts on the formation on heterocyclic amines;Cheng;Journal of Agricultural and Food Chemistry,2007

5. Formation of heterocyclic amines in cooked chicken legs;Chiu;Journal of Food Protection,1998

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