Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties-Reference-Cited by-同舟云学术

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Published:2019-10-22 Issue:3 Volume:55 Page:1057-1068
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Suleman Raheel¹,Hui Teng¹,Wang Zhenyu¹,Liu Huan¹,Zhang Dequan¹^ORCID

Affiliation:

1. Key Laboratory of Agro‐Products Processing Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Beijing 100193 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14388

Reference32 articles.

1. Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

2. Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature

3. Effect of grilling and roasting on the fatty acids profile of chicken and mutton;Alina A.;World Appl. Sci. J,2012

4. An overview of the nutritional value of beef and lamb meat from South America

5. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

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