Formation and mitigation of heterocyclic aromatic amines in fried pork

Food Additives and Contaminants - Part A

Volumn 30, Issue 9, 2013, Pages 1501-1507

  Zhang, Yan ^a   Yu, Chundi ^a,b   Mei, Jingbo ^a   Wang, Shuo ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant; AOB; fried pork; heterocyclic aromatic amines; LC MS MS

Indexed keywords

AMINES; ANTIOXIDANTS; AROMATIC COMPOUNDS; AROMATIZATION; TEA; THERMAL PROCESSING (FOODS);

FRIED PORK; HEAT PROCESSING; HETEROCYCLIC AROMATIC AMINE (HAAS); HETEROCYCLIC AROMATIC AMINES; INHIBITORY EFFECT; LC-MS/MS; LIQUORICE EXTRACTS; PROCESSED MEAT PRODUCTS;

MEATS;

AROMATIC AMINE; GLYCYRRHIZA EXTRACT; HETEROCYCLIC AMINE; PHYTIC ACID; POLYPHENOL;

ARTICLE; CONTROLLED STUDY; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; PORK; PRIORITY JOURNAL; TANDEM MASS SPECTROMETRY;

ANIMALS; ANTIOXIDANTS; CARCINOGENS; CHINA; COOKING; FAST FOODS; FOOD CONTAMINATION; FOOD PRESERVATIVES; HETEROCYCLIC COMPOUNDS; IMIDAZOLES; MEAT; MEAT PRODUCTS; MUTAGENS; PLANT EXTRACTS; PLANT LEAVES; POLYCYCLIC HYDROCARBONS, AROMATIC; QUINOXALINES; SASA; SUS SCROFA;

EID: 84883488899     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.809627     Document Type: Article

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