Effects of industrially produced flavours with pro- and antioxidative properties on the formation of the heterocyclic amine PhIP in a model system

Journal of Biochemical and Biophysical Methods

Volumn 53, Issue 1-3, 2002, Pages 37-44

  Zöchling, Siegfried ^a   Murkovic, Michael ^a   Pfannhauser, Werner ^a  

^a GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Antioxidants; Flavours of spices; Heterocyclic aromatic amines; Model system; PhIP; Pro oxidants

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; AROMATIC AMINE; CREATININE; FLAVORING AGENT; MONASCUS RED; PHENYLALANINE; PLANT EXTRACT; ROSMARINUS OFFICINALIS EXTRACT; UNCLASSIFIED DRUG; 2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; ANTIOXIDANT; IMIDAZOLE DERIVATIVE; OXIDIZING AGENT; RAPESEED OIL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; CHEMICAL REACTION; CONFERENCE PAPER; EXPERIMENTAL MODEL; FISH; FOOD ANALYSIS; HEATING; MARJORAM; MEAT; OXIDATION; PLANT; PRIORITY JOURNAL; ROSEMARY; TEMPERATURE; THYME; ARTICLE; CHEMISTRY; COOKING; EVALUATION; FOOD CONTAMINATION; FOOD INDUSTRY; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; MONASCUS; OREGANO; OXIDATION REDUCTION REACTION; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SPICE; SYNTHESIS;

MONASCUS; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

ANTIOXIDANTS; COOKERY; CREATININE; FLAVORING AGENTS; FOOD CONTAMINATION; FOOD INDUSTRY; HEAT; IMIDAZOLES; MONASCUS; ORIGANUM; OXIDANTS; OXIDATION-REDUCTION; PHENYLALANINE; PLANT OILS; REPRODUCIBILITY OF RESULTS; ROSMARINUS; SENSITIVITY AND SPECIFICITY; SPICES; THYMUS PLANT;

EID: 1242300774     PISSN: 0165022X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0165-022X(02)00090-8     Document Type: Article

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