Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems

Food Chemistry

Volumn 74, Issue 1, 2001, Pages 11-19

  Borgen, Eva ^a   Solyakov, Alexey ^a   Skog, Kerstin ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Amino acids; Beef; Chicken; Creatine; Food mutagens; Glucose; Heterocyclic amines; Meat; Meat juice; Model system; Pork

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 1,5,6 TRIMETHYLIMIDAZOP4,5 B]PYRIDINE; 2 AMINO 1,6 DIMETHYLFURO[3,2 E]IMIDAZO[4,5 B]PYRIDINE; 2 AMINO 1,6 DIMETHYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; AMINO ACID; BETA CARBOLINE; CREATINE; GLUCOSE; HARMAN; HETEROCYCLIC AMINE; IMIDAZO[4,5 B]PYRIDINE DERIVATIVE; MUTAGENIC AGENT; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CARCINOGENIC ACTIVITY; CHICKEN; CONTROLLED STUDY; COOKING; COW; DRUG IDENTIFICATION; DRUG MIXTURE; FOOD COMPOSITION; FOOD POISONING; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MEAT; MUTAGENICITY; NONHUMAN; REACTION ANALYSIS; SWINE; TEMPERATURE;

GALLUS GALLUS;

EID: 0034993069     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00333-2     Document Type: Article

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