Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

Author:

Zhang Nana,Zhou Qian,Fan Daming,Xiao Jianbo,Zhao Yueliang,Cheng Ka-WingORCID,Wang MingfuORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Heterocyclic amines in meat and meat products;Aliye;Gazi Osman Paşa Üniversitesi Ziraat Fakültesi Dergisi,2013

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4. Inhibition of DNA adduct formation and mutagenic action of 3‐Amino‐l‐methyl‐5H‐pyrido[4,3‐b]indole by chlorophyllin‐chitosan in rpsL transgenic mice;Anzai;Japanese Journal of Cancer Research,2001

5. Adsorption of mutagens to chlorophyllin–chitosan, an insoluble form of chlorophyllin;Arimoto-Kobayashi;Mutation Research: Fundamental and Molecular Mechanisms of Mutagenesis,1997

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