Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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3. Activation mechanism of whey protein isolate mediated by free radicals generated in the ascorbic acid/hydrogen peroxide system;Chen;Food Chemistry,2022
4. Generation of sarcoplasmic and myofibrillar protein-bound heterocyclic amines in chemical model systems under different heating temperatures and durations;Chen;Journal of Agricultural and Food Chemistry,2021
5. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in both Benzaldehyde–and Phenylacetaldehyde-Creatinine Model Systems;Deng;Journal of Agricultural and Food Chemistry,2022
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