Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1098-1108

  Pais, Pilar ^a   Salmon, Cynthia P ^a   Knize, Mark G ^a   Felton, James S ^a  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

Author keywords

Cooked meats; Formation; Heterocyclic amines; Meat drippings; Model systems

Indexed keywords

AMINE; AMINO ACID; CARCINOGEN; CREATINE; GLUCOSE; HETEROCYCLIC AMINE; MUTAGENIC AGENT; QUINOLINE DERIVATIVE;

ANIMAL; ARTICLE; CATTLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CHEMICAL STRUCTURE; CHEMISTRY; CHICKEN; COOKING; FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MEAT; MODEL; MOLECULAR RECOGNITION; REACTION ANALYSIS; SOLID PHASE EXTRACTION; SWINE; TURKEY (REPUBLIC);

AMINES; ANIMALS; CARCINOGENS; CATTLE; CHICKENS; COOKERY; FISHES; MEAT; MUTAGENS; QUINOLINES; SWINE; TURKEY;

EID: 0032911365     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980644e     Document Type: Article

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