Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages-Reference-Cited by-同舟云学术

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Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages

Published:2022-09 Issue: Volume:139 Page:109104
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Lang,Badar Iftikhar Hussain,Chen Qian,Xia Xiufang,Liu Qian,Kong Baohua

Funder

Key Research and Development Program of Heilongjiang

Major Science and Technology Projects in Anhui Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review;Alaejos;Food Additives & Contaminants: Part A,2008

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

3. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards;Bassam;Food Chemistry,2022

4. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions;Biller;Meat Science,2016

5. Formation and stability of heterocyclic amines in a meat flavour model system;Bordas;Journal of Chromatography B,2004

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4. Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages;International Journal of Gastronomy and Food Science;2024-09

5. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela);Food Research International;2024-07

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