Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems-Reference-Cited by-同舟云学术

Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems

Published:2017-10-30 Issue:12 Volume:82 Page:3037-3045
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Linghu Ziyi¹,Karim Faris¹,Smith J. Scott¹^ORCID

Affiliation:

1. Food Science Inst.; Kansas State Univ.; 208 Call Hall, 1530 Mid-Campus Drive North Manhattan KS 66506 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13959/fullpdf

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3. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comp Rev Food Sci Food Safety,2011

4. Maillard browning of common amino acids and sugars;Ashoor;J Food Sci,1984

5. Proline enhances mutagen formation in ground beef during frying;Ashoor;Life Sci,1980

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