The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC-Reference-Cited by-同舟云学术

The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC

Published:2022-03 Issue: Volume:373 Page:131398
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Liwen,Li Yong,Xue Chaoyi,He Zhiyong,Wang Zhaojun,Qin Fang,Chen Jie,Zeng Maomao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets;Bao;Journal of Food Processing and Preservation,2020

3. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques;Barzegar;Food Chem,2019

4. Allyl isothiocyanate-rich mustard seed powder inhibits bladder cancer growth and muscle invasion;Bhattacharya;Carcinogenesis,2010

5. Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate;Chen,1998

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