Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products-Reference-Cited by-同舟云学术

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Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products

Published:2022-08 Issue:8 Volume:85 Page:1107-1113
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Chen Yang^ORCID,Xi Jun^ORCID,Chen Zhen Ni,Fu Yang

Funder

the National Key Research and Development Program of China

the Natural Science Foundation of China

the Youth Key Teachers from Henan University of Technology

the Innovative Funds Plan of Henan University of Technology

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Link

https://meridian.allenpress.com/jfp/article-pdf/85/8/1107/3102652/i1944-9097-85-8-1107.pdf

Reference47 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Prefer,2003

2. Evaluation and application of microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties;Aeenehvand;Food Chem,2016

3. Factors that affect the content of heterocyclic aromatic amines in foods. Compr. Rev. Food;Alaejos;Sci. Food Saf,2011

4. Formation of heterocyclic amines in a meat juice model system;Arvidsson;J. Food Sci,1999

5. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food Chem. Toxicol,2000

Cited by 3 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. Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties;Journal of Hazardous Materials;2024-08

2. Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty;Food Research International;2023-11

3. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations;Foods;2022-11-17

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