Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation

Analytical and Bioanalytical Chemistry

Volumn 391, Issue 4, 2008, Pages 1433-1442

  Rosales Conrado, N ^a   Leon Gonzales M E ^a   Perez Arribas L V ^a   Polo Diez L M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Capillary liquid chromatography; Cooked ham; Heterocyclic amines; Irradiation; Ready to eat foods

Indexed keywords

AMINES; IRRADIATION; LIQUID CHROMATOGRAPHY; MICROORGANISMS; PH EFFECTS;

HETEROCYCLIC AROMATIC AMINES; TOXIC COMPOUNDS;

FOOD PROCESSING;

AMINE; HETEROCYCLIC COMPOUND;

CHEMICAL STRUCTURE; CHEMISTRY; CONFERENCE PAPER; COOKING; DIODE LASER; ELECTRON; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; SOLUTION AND SOLUBILITY;

AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; ELECTRONS; HETEROCYCLIC COMPOUNDS; LASERS, SEMICONDUCTOR; MEAT; MOLECULAR STRUCTURE; SOLUTIONS;

EID: 44349086429     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-007-1826-6     Document Type: Conference Paper

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