Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef Patties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef Patties

Published:2021-11-10 Issue:46 Volume:69 Page:13933-13941
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Yueliang¹²^ORCID,Yang Hongmei¹²,Zhang Nana³,Zhou Qian⁴,Fan Daming⁵^ORCID,Wang Mingfu¹²⁴^ORCID

Affiliation:

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

2. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China

3. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong 999077, China

4. Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China

5. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Funder

National Natural Science Foundation of China

Shanghai Science and Technology Young Talents Sailing Program

Special Fund for Science and Technology Development of Shanghai Ocean University

Shanghai Young Oriental Scholar Program

Startup Foundation for PhD of Shanghai Ocean University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05733

Reference35 articles.

1. A comparison of mutagenic PhIP and beneficial 8-C-(E-phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under microwave and conventional heating

2. High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

3. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

4. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products;Food Chemistry;2024-09

2. Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano (Trachinotus blochii) fillets during pan-frying;Food Chemistry;2024-09

3. Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets;Food Chemistry;2024-07

4. Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil;International Journal of Food Science & Technology;2023-02-08

5. Effect of acrolein on the formation of harman and norharman in chemical models and roast beef patties;Food Research International;2023-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3