Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron-Reference-Cited by-同舟云学术

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Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

Published:2014-04-28 Issue:6 Volume:39 Page:583-590
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Oz Fatih¹,Cakmak Isa Han¹,Zikirov Eldos¹,Kizil Mevlude²,Turhan Sadettin³

Affiliation:

1. Department of Food Engineering; Agriculture Faculty; Atatürk University; Erzurum 25240 Turkey

2. Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey

3. Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey

Funder

Atatürk University Research Center

Atatürk University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12264/fullpdf

Reference43 articles.

1. Heterocyclic amines in fresh and processed meat products;Abdulkarim;J. Agric. Food Chem.,1998

2. The effect of a-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, cooked meat product;Aksu;Meat Sci.,2005

3. Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet;Busquets;J. Chrom. B.,2004

4. Biomonitoring of dietary heterocyclic amines and metabolites in urine by liquid phase microextraction: 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), a possible biomarker of exposure to dietary PhIP;Busquets;Chem. Res. Toxic.,2013

5. Determination of heterocyclic aromatic amines in food products: Automation of the sample preparation method prior to HPLC and HPLC-MS quantification;Fay;Mutat. Res.,1997

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