Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism-Reference-Cited by-同舟云学术

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Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

Published:2022-02 Issue: Volume:369 Page:130978
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yan Yan,Zhou Ying-qin,Huang Jing-jing,Wan Xin,Zeng Mao-mao,Chen Jie,Li Wei-wei,Jiang Jian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer;Bylsma;Nutrition Journal,2015

3. Trapping of phenylacetaldehyde as a key mechanism responsible for naringenin's inhibitory activity in mutagenic 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine Formation;Cheng;Chemical Research in Toxicology,2008

4. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions;Cheng;Chemical Research in Toxicology,2009

5. Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC–Q-Orbitrap-HRMS);Dong;Food Chemistry,2020

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1. A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives;Journal of Food Measurement and Characterization;2024-06-19

2. Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu;Journal of Food Science;2024-05-06

3. Tracking Aromatic Amines from Sources to Surface Waters;Environmental Science & Technology Letters;2024-04-10

4. Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken;LWT;2024-03

5. Understanding the heterocyclic aromatic amines: An overview and recent findings;Advances in Food and Nutrition Research;2024

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