Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties-Reference-Cited by-同舟云学术

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Published:2000-05 Issue:5 Volume:38 Page:395-401
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Balogh Z,Gray J.I,Gomaa E.A,Booren A.M

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference42 articles.

1. AOAC (1992) Official Methods of Analysis 15th edn, 3rd Supplement. Association of Official Analytical Chemists, Arlington, VA.

2. Cancer potencies of heterocyclic amines found in cooked foods;Bogen;Food and Chemical Toxicology,1994

3. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties;Britt;Journal of Agricultural and Food Chemistry,1998

4. Faulkner J. (1994) Mechanism of heterocyclic amine formation in fried ground beef—the role of oxidized lipid and the Maillard reaction. PhD Dissertation, Michigan State University, East Lansing, MI.

5. Heterocyclic amine mutagens/carcinogens in foods;Felton,1990

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