Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil-α-amino acids model systems under frying conditions
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01020.x/fullpdf
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1. Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system;Food Chemistry;1996-05
2. Oxidative quality and shelf life of meats;Meat Science;1996-01
3. Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system;Food and Chemical Toxicology;1993-12
4. Effect of Lipids in the Maillard Reaction;The Maillard Reaction in Food Processing, Human Nutrition and Physiology;1990
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