Effect of recipes on crust formation and mutagenicity in meat products during baking-Reference-Cited by-同舟云学术

Effect of recipes on crust formation and mutagenicity in meat products during baking

Published:2007-06-28 Issue:1 Volume:20 Page:57-66
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

HOLTZ EVA,SKJÖLDEBRAND CHRISTINA,JÄGERSTAD MARGARETHA,REUTERSWÄRD ANITA LASER,ISBERG PER-ERIK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01903.x/fullpdf

Reference18 articles.

1. Methods of detecting carcinogens and mutagens with Salmonella/mammalian-microsome mutagenicity test;Ames;Mutation Research,1975

2. Mutagens in Cooked Foods: Possible Consequences of the Maillard Reaction

3. High-pressure liquid chromatographic method for the analysis of 2-amino-3, 8-dimethylimidazo-(4, 5-f)-quinoxaline, a mutagen formed during the cooking of food;Barnes;Journal of Agricultural and Food Chemistry,1983b

4. Mutagen formation in fried ground beef;Bjeldanes;Journal of Agricultural and Food Chemistry,1983

5. Pan frying of meat patties relationship among crust formation, yield, composition and processing conditions;Dagerskog;Lebensmittel-Wissenschaft und -Technologie,1974

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