Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants-Reference-Cited by-同舟云学术

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Published:2018-01-05 Issue:2 Volume:17 Page:309-333
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Sobral M Madalena C¹,Cunha Sara C¹,Faria Miguel A¹,Ferreira Isabel MPLVO¹^ORCID

Affiliation:

1. LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia - Univ. do Porto; R. Jorge Viterbo Ferreira 228 4050-313 Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12327/fullpdf

Reference240 articles.

1. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers;Aaslyng;Meat Sci,2013

2. Effect of ordinary cooking procedures on tetracycline residues in chicken meat;Abou-raya;J Food Drug Anal,2013

3. Monitoring of some organochlorines and organophosphorus residues in imported and locally raised chicken and bovine muscles in Egypt;Aboul-Enein;J Appl Sci Res,2010

4. Organochlorine pesticides (OCPs), dioxin-like polychlorinated biphenyls (DL-PCBS), polychlorinated dibenzo-p-dioxins and polychlorinated dibenzo furans (PCDD/FS) in edible fish from Lake Volta, Lake Bosumtwi and Weija Lake in Ghana;Adu-Kumi;Chemosphere,2010

5. Occurrence of organochlorine pesticide residues in eggs, chicken and meat in Jordan;Ahmad;Chemosphere,2010

Cited by 85 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. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?;Foods;2024-01-30

2. In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio);Journal of Food Composition and Analysis;2024-01

3. Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus );Journal of Aquatic Food Product Technology;2023-12-21

4. Do You Know Your Daily Antibiotic Intake through Residues in Your Diet?;2023-12-15

5. Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets;Molecules;2023-12-13