The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats-Reference-Cited by-同舟云学术

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The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Published:2022-03 Issue: Volume:371 Page:131384
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Yangjian,Tian Huixin,Hu Shui,Dong Liang,Zhang Jianhao,Yu Xiaobo,Han Minyi,Xu Xinglian

Funder

Agriculture Research System of China

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Ministry of Agriculture of the People's Republic of China

JIangsu Education Department

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats;Babaoglu;International Journal of Food Properties,2017

2. Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils;Christodouleas;Food Analytical Methods,2015

3. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork;Chung;Food Chemistry,2011

4. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork;Cordeiro;Meat Science,2020

5. Formation and mitigation of PAHs in barbecued meat – a review;Duedahl-Olesen;Critical Reviews in Food Science and Nutrition,2021

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1. Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance;Food Chemistry;2024-12

2. Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms;Food Chemistry;2024-10

3. Cold Plasma Technology: Transforming Food Processing for Safety and Sustainability;Journal of Agriculture and Food Research;2024-09

4. Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

5. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons;Food Chemistry;2024-07

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