Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures

Author:

Khan Iftikhar Ali,Liu Dongmei,Yao Mingjun,Memon Arif,Huang Jichao,Huang Ming

Funder

Key Technology Research of Chinese Traditional Food Industrialized Processing and Equipment Development

Central Finance Agricultural Technology Promotion Project of China

Subei Country Development and People Richness Support Program

Innovation Platform Fund of Strategic New Industry

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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

2. Free radical scavenging and total antioxidant capacity of root extracts of anchomanes difformis engl. (araceae);Aliyu;Acta Poloniae Pharmaceutica. Drug Research,2013

3. Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina;Anesini;Journal of Agricultural and Food Chemistry,2008

4. Chemopreventive effect of dietary polyphenols in colorectal cancer cell lines;Araújo;Nutricion Research,2011

5. Inhibitory Effects of ( − )-epigallocatechin gallate on the mutation, DNA strand cleavage, and DNA adduct formation by heterocyclic amines;Arimoto-Kobayashi;Journal of agricutural and food chemistry,2003

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