Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system

Food Chemistry

Volumn 68, Issue 3, 2000, Pages 299-308

  Skog, K ^a   Solyakov, A ^b   Jagerstad M ^c  

^a LUND UNIVERSITY   (Sweden)

^b PLEKHANOV RUSSIAN UNIVERSITY OF ECONOMICS   (Russian Federation)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Amino carbolines; Creatinine; Food mutagens; Heterocyclic amines; Imidazo azaarenes; Iron; Meat juice; Model system; Tryptophan

Indexed keywords

BETA CARBOLINE; CARBOLINE DERIVATIVE; CREATINE; HARMAN; HETEROCYCLIC AMINE; IMIDAZOLE DERIVATIVE; IRON; TRYPTOPHAN;

ARTICLE; CHEMICAL COMPOSITION; COOKING; LYOPHILISATE; MEAT; MODEL; NONHUMAN; REACTION ANALYSIS; TEMPERATURE;

BOVINAE;

EID: 0033990711     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00195-8     Document Type: Article

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