Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)-Reference-Cited by-同舟云学术

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)

Published:2019-10-30 Issue:2 Volume:55 Page:823-832
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pan Teng¹,Wang Zhenyu¹,Chen Bing Huei²,Hui Teng¹,Zhang Dequan¹^ORCID

Affiliation:

1. Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Product Processing Ministry of Agriculture Institute of Food Science and Technology No. 1 Nong‐Da South Road Hai‐Dian District Beijing 100193 China

2. Department of Food Science Fu Jen Catholic University 242 New Taipei City Taiwan China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14368

Reference37 articles.

1. Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: a review;Adeyeye S.A.O.;Polycyclic Aromatic Compounds,2018

2. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

3. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

4. Formation and stability of heterocyclic amines in a meat flavour model system

5. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

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