Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( <i>Larimichthys crocea</i> )-Reference-Cited by-同舟云学术

Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea )

Published:2022-08-22 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Simin¹²^ORCID,Wang Ruichun¹,Wang Xinyan¹,Chu Junbo¹,Tang Yue¹,Sun Na¹,Lin Songyi¹²

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16975

Reference42 articles.

1. Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

2. Arnoldi A. Arnoldi C. Baldi O. &Ghizzoni C.(1990).Effect of Lipids in the Maillard Reaction: Effect of Lipids in the Maillard Reaction.

3. The effect of green tea and olive oil on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia

4. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

5. The chemical composition and biological activity of clove essential oil,Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review

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