Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation-Reference-Cited by-同舟云学术

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

Published:2020-01-27 Issue:5 Volume:100 Page:1867-1874
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Cheng Yiqun¹²,Yu Yajie¹,Zhou Xinghu³,Zhu Zongshuai¹,Lei Yang¹,Khan Iftikhar Ali¹,Huang Ming¹^ORCID,Zhou Guanghong¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and TechnologyNanjing Agricultural University Nanjing People's Republic of China

2. College of Environmental Science & Engineering, Institute of Functional FoodAnhui Normal University Wuhu People's Republic of China

3. Nanjing Huangjiaoshou Food Science and Technology Co., Ltd.National R&D Center for Poultry Processing Technology Nanjing, Jiangsu People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10176

Reference36 articles.

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2. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

3. Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

4. Genotoxicity and induction of DNA damage responsive genes by food-borne heterocyclic aromatic amines in human hepatoma HepG2 cells

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

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