Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase <scp>EME</scp> coupled with <scp>RP‐HPLC</scp>-Reference-Cited by-同舟云学术

Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase EME coupled with RP‐HPLC

Published:2022-08-29 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:

Mohammadi Abdorreza¹²^ORCID,Tajdar‐oranj Behrouz¹,Abedi Abdol‐Samad¹^ORCID,Kamankesh Marzieh³^ORCID,Ghanati Kiandokht¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

2. Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran

3. School of Pharmacy Semnan University of Medical Sciences Semnan Iran

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17014

Reference45 articles.

1. Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity

2. Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

3. Analytical methods applied to the determination of heterocyclic aromatic amines in foods

4. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices

5. Blue Chitin columns for the extraction of heterocyclic amines from cooked meat

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