Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 67-72

  Oz, F ^a   Kaban, G ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Heterocyclic aromatic amines; Oncorhynchus mykiss; Salmo trutta fario

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; AROMATIC AMINE; HETEROCYCLIC COMPOUND; UNCLASSIFIED DRUG;

ARTICLE; COOKING; FISH; FOOD ANALYSIS; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; LOW TEMPERATURE; MEAT; NONHUMAN; SPECIES DIFFERENCE; TIME; TROUT;

ONCORHYNCHUS MYKISS; SALMO TRUTTA; SALMO TRUTTA FARIO; SALMONIDAE;

EID: 34147125361     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.075     Document Type: Article

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