Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10625-10632

  Melo, Armindo ^a   Viegas, Olga ^a   Petisca, Catarina ^a   Pinho, Olívia ^a   Ferreira, Isabel M P L V ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidants; Beer; Heterocyclic aromatic amines; Marinades; Meat; Red wine; Sensory analysis

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2 AMINO 3,4 DIMETHYLIMIDAZO(4,5 F)QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO(4,5 F)QUINOXALINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; 2-AMINO-3,4-DIMETHYLIMIDAZO(4,5-F)QUINOLINE; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; CARCINOGEN; HETEROCYCLIC COMPOUND; IMIDAZOLE DERIVATIVE; QUINOLINE DERIVATIVE; QUINOXALINE DERIVATIVE;

ANIMAL; ARTICLE; BEER; CATTLE; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; SENSATION; SYNTHESIS; WINE;

ANIMALS; BEER; CARCINOGENS; CATTLE; FOOD HANDLING; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; IMIDAZOLES; MEAT; QUINOLINES; QUINOXALINES; SENSATION; WINE;

EID: 57849088786     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801837s     Document Type: Article

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