Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef-Reference-Cited by-同舟云学术

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Published:2008-10-25 Issue:22 Volume:56 Page:10625-10632
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Melo Armindo¹,Viegas Olga¹,Petisca Catarina¹,Pinho Olívia¹,Ferreira Isabel M. P. L. V. O.¹

Affiliation:

1. REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal, and Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801837s

Reference39 articles.

1. Mechanism(s) involved in meat mutagen formation and inhibition

2. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods

3. Carcinogenic Heterocyclic Amines in Model Systems and Cooked Foods: A Review on Formation, Occurrence and Intake

4. Formation of Heterocyclic Amines in a Meat Juice Model System

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