Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10240-10247

  Gibis, Monika ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

4,8 DiMeIQx; Beef patties; Garlic; HAAs; Heterocyclic aromatic amines; Lemon juice; Meat products; MeIQx; Onion; PhIP; Spices

Indexed keywords

2 AMINO 3,8 DIMETHYLIMIDAZO(4,5 F)QUINOXALINE; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; 3,4,8 TRIMETHYLIMIDAZO(4,5 F)QUINOXALIN 2 AMINE; 3,4,8-TRIMETHYLIMIDAZO(4,5-F)QUINOXALIN-2-AMINE; CARCINOGEN; HETEROCYCLIC COMPOUND; OLIVE OIL; QUINOXALINE DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CITRUS FRUIT; FRUIT; GARLIC; HEAT; MEAT; ONION;

ANIMALS; CARCINOGENS; CATTLE; CITRUS; FRUIT; GARLIC; HEAT; HETEROCYCLIC COMPOUNDS; MEAT; ONIONS; PLANT OILS; QUINOXALINES;

ALLIUM CEPA; ALLIUM SATIVUM; CITRUS LIMON;

EID: 38049094556     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071720t     Document Type: Article

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