Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties-Reference-Cited by-同舟云学术

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

Published:2019-09-05 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Suleman Raheel¹,Wang Zhenyu¹,Hui Teng¹,Pan Teng¹,Liu Huan¹,Zhang Dequan¹^ORCID

Affiliation:

1. Key Laboratory of Agro‐products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Beijing P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14182

Reference35 articles.

1. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

2. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties

3. Heterocyclic amines: Chemistry and health

4. High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities

5. Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food

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