The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops
Author:
Affiliation:
1. Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
2. Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
Funder
Hacettepe University Research Center
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12533/fullpdf
Reference122 articles.
1. Heterocyclic amines in fresh and processed meat products;Abdulkarim;J. Agric. Food Chem.,1998
2. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Sci.,2010
3. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef;Anderson;Food Res. Int.,2001
4. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food Chem. Toxicol.,2000
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