Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats-Reference-Cited by-同舟云学术

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Chlorogenic acid and Epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats

Published:2022-01 Issue: Volume:368 Page:130865
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Xiaoqian,Zhang Dequan,Liu Huan,Wang Zhenyu,Hui Teng

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose;Amoako;Current Opinion in Food Science,2016

2. Official Methods of Analysis of AOAC International;AOAC,2000

3. Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake;Chen;Comprehensive Reviews in Food Science and Food Safety,2020

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. Inhibitory effect of fruit extracts on the formation of heterocyclic amines;Cheng;Journal of Agricultural & Food Chemistry,2007

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