The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs-Reference-Cited by-同舟云学术

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

Published:2018-10 Issue: Volume:92 Page:399-411
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Lu Fei,Kuhnle Gunter K.,Cheng Qiaofen

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference114 articles.

1. Reducing fat uptake during deep-frying of minced chicken meat-balls by coating them with different materials, either alone or in combination;Al-abdullah;Italian Journal of Food Science,2011

2. Concentration and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods;Alomirah;Food Control,2011

3. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment;Bandyopadhyay;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2008

4. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures;van den Berg;Food Chemistry,1999

5. Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls;Bhat;Journal of Food Science & Technology,2013

Cited by 119 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties;Food Chemistry;2025-01

2. Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose;Food Science and Technology International;2024-09-09

3. Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

4. Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation;International Journal of Biological Macromolecules;2024-08

5. 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