Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 659-668

  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 CEMAGREF   (France)

Author keywords

Beef muscles; Heterocyclic amines; Hot air

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYL ALPHA CARBOLINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,7,8 TETRAMETHYL 3H IMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO ALPHA CARBOLINE; 3 AMINO 1 METHYL 5H PYRIDO[4,3 B]INDOLE; 3 AMINO 1,4 DIMETHYL 5H PYRIDO[4,3 B]INDOLE; HETEROCYCLIC AMINE; INDOLE DERIVATIVE; QUINOXALINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BEEF; CONTROLLED STUDY; DESICCATION; FOOD PROCESSING; HEAT TREATMENT; HIGH TEMPERATURE; HIGH TEMPERATURE PROCEDURES; KINETICS; NONHUMAN; SKELETAL MUSCLE; WATER VAPOR;

EID: 77954625139     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.028     Document Type: Article

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