The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat-Reference-Cited by-同舟云学术

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The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

Published:2017-02-01 Issue:5 Volume:41 Page:e13196
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Oz Fatih¹,Yuzer Mustafa Onur¹

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey

Funder

Scientific and Technological Research Council of Turkey (TÜBİTAK)

National Scholarship Programme

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13196/fullpdf

Reference42 articles.

1. Structure and composition of animal tissues;Aberle;Principles of Meat Science, USA,2001

2. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet;Busquets;Journal of Chromatography B,2004

3. An improved analytical method for determination of heterocyclic amines in chicken legs;Chen;Chromatography,1998

4. Formation of heterocyclic amines in cooked chicken legs;Chiu;Journal of Food Protection,1998

5. The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beef;Dolara;Mutation Research,1979

Cited by 12 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. Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach;Malaysian Journal of Medical Sciences;2024-04-23

2. Understanding the heterocyclic aromatic amines: An overview and recent findings;Advances in Food and Nutrition Research;2024

3. Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork;Journal of Food Measurement and Characterization;2023-11-07

4. Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention;Food Reviews International;2023-06-05

5. Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat;Agriculture;2022-12-24

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