Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 19-26

  Kondjoyan, Alain ^a   Chevolleau, Sylvie ^b   Grève, Eléonore ^a   Gatellier, Philippe ^a   Santé Lhoutellier, Véronique ^a   Bruel, Sandrine ^b   Touzet, Catherine ^b   Portanguen, Stéphane ^a   Debrauwer, Laurent ^b  

^a UR370 QuaPA   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Beef muscle; Heterocyclic amines; Superheated steam

Indexed keywords

AROMATIC AMINO ACID; CARBOHYDRATE; CREATININE; GLUCOSE; GLUCOSE 6 PHOSPHATE; GLYCOGEN; HETEROCYCLIC AMINE; PHENYLALANINE; TRYPTOPHAN; TYROSINE; WATER;

ANIMAL TISSUE; ARTICLE; BEEF; CHEMICAL ANALYSIS; CHEMICAL REACTION KINETICS; COOKING; FOOD ANALYSIS; FREEZE DRYING; HEATING; NONHUMAN; RED MEAT; SKELETAL MUSCLE; TEMPERATURE MEASUREMENT; TIME; WATER VAPOR;

EID: 70349991242     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.081     Document Type: Article

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