Formation of heterocyclic amines during cooking of duck meat

Food Additives and Contaminants - Part A

Volumn 29, Issue 11, 2012, Pages 1668-1678

  Liao, G Z ^a   Wang, G Y ^b   Zhang, Y J ^c   Xu, X L ^d   Zhou, G H ^d  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

^b Department of Animal Husbandry and Veterinary   (China)

^c NANYANG NORMAL UNIVERSITY   (China)

^d NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

cooking; duck meat; formation; heterocyclic amines; HPLC

Indexed keywords

AMINES; CALCINATION; CHARCOAL; MEATS; PHASE SEPARATION; POLYCYCLIC AROMATIC HYDROCARBONS;

2-AMINO-3-METHYLIMIDAZO[4 ,5-F]QUINOLINE; COOKING TEMPERATURES; DUCK MEATS; FORMATION; HETEROCYCLIC AMINES; HPLC; MICROWAVE COOKING; SOLID-PHASE EXTRACTION;

COOKING;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 F]PYRIDINE; HETEROCYCLIC AMINE; UNCLASSIFIED DRUG;

ARTICLE; BOILING POINT; CHARCOAL GRILLING; COOKING; DUCK; FOOD ANALYSIS; FOOD PROCESSING; FRYING; MEAT; MICROWAVE COOKING; PRIORITY JOURNAL; ROASTING; TEMPERATURE;

EID: 84867254565     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.702928     Document Type: Article

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