Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 23, 2003, Pages 6726-6730

  Shin, Han Seung ^a   Park, Heekyung ^a   Park, Daewoo ^a  

^a CJ Corporation   (South Korea)

Author keywords

Ground beef; Heterocyclic aromatic amine; Inulin; Mutagenicity; Oligosaccharide

Indexed keywords

AROMATIC AMINE; FRUCTOSE OLIGOSACCHARIDE; GALACTOSE OLIGOSACCHARIDE; HETEROCYCLIC AMINE; INULIN; ISOMALTOOLIGOSACCHARIDE; OLIGOSACCHARIDE; UNCLASSIFIED DRUG;

ARTICLE; BEEF CATTLE; COOKING; EVALUATION; FOOD ANALYSIS; FOOD COMPOSITION; FRYING; MUTAGENICITY;

AMINES; ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEAT; HETEROCYCLIC COMPOUNDS; INULIN; MEAT; MUTAGENS; OLIGOSACCHARIDES;

BOS TAURUS;

EID: 0242299616     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0345797     Document Type: Article

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