Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis-Reference-Cited by-同舟云学术

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Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis

Published:2021-06 Issue: Volume:347 Page:128996
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Yong,Quan Wei,Wang Junhui,He Zhiyong,Qin Fang,Wang Zhaojun,Zeng Maomao,Chen Jie

Funder

Jiangnan University

Government of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Heterocyclic amines in fresh and processed meat products;Abdulkarim;Journal of Agriculture and Food Chemistry,1998

2. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food and Chemical Toxicology,2000

3. Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters: Emulsion: Cooking temp and different fats…;Barbut;Journal of Food Science,2016

4. Ultra-performance liquid chromatography–tandem mass spectrometry for the analysis of heterocyclic amines in food;Barceló-Barrachina;Journal of Chromatography A,2006

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

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3. Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying;Food Control;2024-07

4. 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

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