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
Author:
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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2. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Review in Food Science,2011
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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