Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation-Reference-Cited by-同舟云学术

Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Published:2017-03-16 Issue:6 Volume:41 Page:e13240
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Haskaraca Güliz¹,Demirok Soncu Eda¹,Kolsarıcı Nuray¹,Öz Fatih²,Juneja Vijay K.³^ORCID

Affiliation:

1. Department of Food Engineering; Ankara University; Ankara Turkey

2. Department of Food Engineering; Atatürk University; Erzurum Turkey

3. U.S. Department of Agriculture; Eastern Regional Research Center, Agricultural Research Service; PA

Funder

TUBITAK

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13240/fullpdf

Reference37 articles.

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3. AOAC 2000 Association of official analytical chemists: Official methods of analysis

4. Kinetics of formation of polar heterocyclic amines in a meat model system;Arvidsson;Journal of Food Science,1997

5. Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties;Britt;Journal of Agricultural Food Chemistry,1998

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