Formation and stability of heterocyclic amines in a meat flavour model system: Effect of temperature, time and precursors

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 802, Issue 1, 2004, Pages 11-17

  Bordas, M ^a   Moyano, E ^a   Puignou, L ^a   Galceran, M T ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Food analysis; Heating temperature; Heating time; Heterocyclic aromatic amines; Precursors

Indexed keywords

AMINES; AMINO ACIDS; COMPUTER SIMULATION; FLAVORS; GLUCOSE; THERMAL EFFECTS;

CREATININE; HOUSEHOLD COOKING;

MEATS;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; ALANINE; AMINO ACID; CREATININE; FLAVORING AGENT; GLUCOSE; GLYCINE; HETEROCYCLIC AMINE; PHENYLALANINE;

AQUEOUS SOLUTION; ARTICLE; COOKING; FLAVOR; FOOD ANALYSIS; FOOD CONTAMINATION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; HOUSEHOLD; MEAT; MODEL; MOLECULAR STABILITY; PRECURSOR; PRIORITY JOURNAL; TIME;

EID: 1242283919     PISSN: 15700232     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jchromb.2003.09.024     Document Type: Article

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