Effects of various additives on the formation of heterocyclic amines in fried fish fibre

Food Chemistry

Volumn 75, Issue 3, 2001, Pages 309-316

  Tai, C Y ^a   Lee, K H ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Fried fish fiber; Heterocyclic amines; HPLC

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BETA CARBOLINE; BUTYLCRESOL; COCONUT OIL; EDIBLE OIL; FOOD ADDITIVE; GLUTAMATE SODIUM; HARMAN; HETEROCYCLIC AMINE; INDOLE DERIVATIVE; LARD; SUGAR;

ANALYTIC METHOD; ARTICLE; EVISCERATION; FISH; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; PROTEIN ANALYSIS; PROTEIN CONTENT; SOYBEAN;

EID: 0034755691     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00200-X     Document Type: Article

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