Effect of marinades on the formation of heterocyclic amines in grilled beef steaks

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Smith, J S ^a   Ameri, F ^a   Gadgil, P ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Beef; Heterocyclic amines; Marinades; Spices

Indexed keywords

AMINE; ANTIOXIDANT; CARCINOGEN; FLAVONOID; FLAVORING AGENT; HETEROCYCLIC COMPOUND; PHENOL DERIVATIVE; POLYPHENOLS;

ANIMAL; ARTICLE; CATTLE; COOKING; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY;

AMINES; ANIMALS; ANTIOXIDANTS; CARCINOGENS; CATTLE; COOKERY; FLAVONOIDS; FLAVORING AGENTS; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT PRODUCTS; PHENOLS;

EID: 48749130082     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00856.x     Document Type: Article

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