Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 760-766

  Wong, Daniel ^a   Cheng, Ka Wing ^a   Wang, Mingfu ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Beef patties; Chemical model systems; Heterocyclic amines; Vitamins

Indexed keywords

ASCORBIC ACIDS; CHEMICAL MODEL; CHEMICAL MODEL SYSTEMS; GC-MS ANALYSIS; HETEROCYCLIC AMINES; INHIBITORY ACTIVITY; INHIBITORY EFFECT; L-ASCORBIC ACID; LC-ESI-MS/MS; MAILLARD REACTION; NICOTINIC ACID; PHENYLACETALDEHYDE; POTENT INHIBITOR;

CARBOXYLIC ACIDS; KETONES; MEATS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PYRIDINE; VITAMINS;

ORGANIC COMPOUNDS;

ACETALDEHYDE; ASCORBIC ACID; BIOTIN; HETEROCYCLIC AMINE; NICOTINIC ACID; PHENYLACETALDEHYDE; PYRIDOXAMINE; PYRIDOXINE; THIAMINE; UNCLASSIFIED DRUG; VITAMIN; WATER;

ARTICLE; BEEF; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL REACTION; CHEMICAL STRUCTURE; FOOD; GAS CHROMATOGRAPHY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MODEL; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; SOLUBILITY; STRUCTURE ANALYSIS;

EID: 84862814387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.089     Document Type: Article

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