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

登录注册会员服务联系我们

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

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

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

4. The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research;Trends in Food Science & Technology;2022-01

5. Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics;Foods;2021-06-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3