Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Puangsombat, Kanithaporn ^a   Smith, J Scott ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Antioxidants; Beef; Heterocyclic amines; Rosemary

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO(4,5 F)QUINOXALINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; ALCOHOL; ANTIOXIDANT; FUSED HETEROCYCLIC RINGS; IMIDAZOLE DERIVATIVE; PLANT EXTRACT; QUINOXALINE DERIVATIVE; WATER;

ANIMAL; ARTICLE; CATTLE; COOKING; FOOD ANALYSIS; FOOD HANDLING; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; ROSEMARY; SOLID PHASE MICROEXTRACTION; TIME;

ANIMALS; ANTIOXIDANTS; CATTLE; COOKERY; ETHANOL; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HETEROCYCLIC COMPOUNDS, 2-RING; IMIDAZOLES; MEAT PRODUCTS; PLANT EXTRACTS; QUINOXALINES; ROSMARINUS; SOLID PHASE MICROEXTRACTION; TIME FACTORS; WATER;

ROSMARINUS OFFICINALIS;

EID: 77953935031     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01491.x     Document Type: Article

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