Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef-Reference-Cited by-同舟云学术

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Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef

Published:2022-05 Issue: Volume:375 Page:131859
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Nana,Zhou Qian,Zhao Yueliang,Fan Daming,Xiao Jianbo,Chen Feng,Cheng Ka-Wing,Wang Mingfu

Funder

National Natural Science Foundation of China

Special Project for Research and Development in Key areas of Guangdong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far);Benjakul;Journal of the Science of Food and Agriculture,2001

2. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork;Chantarasataporn;Food Chemistry,2014

3. Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate;Chen;Food and Bioprocess Technology,2014

4. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties;Cheng;Molecular Nutrition & Food Research,2007

5. Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde;Cheng;Molecular Nutrition & Food Research,2009

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