Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel

Journal of Toxicology and Environmental Health - Part A: Current Issues

Volumn 73, Issue 21-22, 2010, Pages 1599-1609

  Kim, Simhae ^a   Lee, Kwang Geun ^a  

^a Dongguk University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO [4,5 B] PYRIDINE; 2 AMINO 6 METHYLDIPYRIDO[1,2 A:3',2' D]IMIDAZOLE; BETA CARBOLINE; HARMAN; HETEROCYCLIC AMINE; UNCLASSIFIED DRUG; AMINE; HETEROCYCLIC COMPOUND;

ARTICLE; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); COOKING; ENTHALPY; ENTROPY; FISH MEAT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PORK; PRIORITY JOURNAL; SENSITIVITY ANALYSIS; TEMPERATURE MEASUREMENT; TEMPERATURE SENSITIVITY; WATER CONTENT; ANALYSIS; ANIMAL; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FOOD CONTAMINATION; HEAT; MEAT; PERCIFORMES; PROCEDURES; SKELETAL MUSCLE; SOLID PHASE EXTRACTION;

AMINES; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; FOOD CONTAMINATION; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; MEAT; MUSCLE, SKELETAL; PERCIFORMES; SOLID PHASE EXTRACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 77958156855     PISSN: 15287394     EISSN: 10872620     Source Type: Journal    
DOI: 10.1080/15287394.2010.511585     Document Type: Article

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