The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 806-812

  Oz, Fatih ^a   Kaya, Mukerrem ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

2-AMINO-3-METHYLIMIDAZO[4 ,5-F]QUINOLINE; CARCINOGENIC COMPOUNDS; CONTROL GROUPS; COOKED MEAT; EPIDEMIOLOGICAL STUDIES; HEALTH CONCERNS; HEAT PROCESSING; HETEROCYCLIC AROMATIC AMINES; INHIBITORY EFFECT; LONGISSIMUS; MEAT PRODUCTS; QUINOXALINES; RED PEPPERS;

AMINES; AROMATIC COMPOUNDS; AROMATIZATION; MEATS;

THERMAL PROCESSING (FOODS);

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 83155175452     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00532.x     Document Type: Article

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