The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Ocean University Shanghai China
2. Engineering Research Center of Food Thermal‐Processing Technology Shanghai China
Funder
The National Key Research and Development Program of China
PhD research startup foundation of Shanghai Ocean University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14435
Reference52 articles.
1. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation
2. Quality of canned tilapia fish luncheon as influenced by different concentrations of beef fat and storage time
3. Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea
4. Formation and stability of heterocyclic amines in a meat flavour model system
5. Stability of heterocyclic amines during heating
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