Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

Meat Science

Volumn 96, Issue 4, 2014, Pages 1446-1451

  Keşkekoǧlu, Hasan ^a   Üren, Ali ^b  

^a EGE UNIVERSITY   (Turkey)

^b AVRASYA UNIVERSITY   (Turkey)

Author keywords

Charcoal barbecue; Cooking methods; Heterocyclic aromatic amines; Pomegranate seed extracts

Indexed keywords

CHARCOAL-BARBECUE; COOKING METHODS; DEEP FAT FRYING; HETEROCYCLIC AROMATIC AMINES; INHIBITORY EFFECT; POMEGRANATE SEEDS;

AMINES; ANIMALS; CHARCOAL; MEATS; OVENS; PLANTS (BOTANY);

THERMAL PROCESSING (FOODS);

AMINE; HETEROCYCLIC COMPOUND; MUTAGENIC AGENT; PLANT EXTRACT;

ANIMAL; ARTICLE; CATTLE; CHARCOAL-BARBECUE; CHICKEN; COMPARATIVE STUDY; COOKING; COOKING METHODS; HEAT; HETEROCYCLIC AROMATIC AMINES; HUMAN; LYTHRACEAE; MEAT; METHODOLOGY; PLANT SEED; POMEGRANATE SEED EXTRACTS;

CHARCOAL-BARBECUE; COOKING METHODS; HETEROCYCLIC AROMATIC AMINES; POMEGRANATE SEED EXTRACTS;

AMINES; ANIMALS; CATTLE; CHICKENS; COOKING; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; MEAT; MEAT PRODUCTS; MUTAGENS; PLANT EXTRACTS; PUNICACEAE; SEEDS;

EID: 84891707071     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.004     Document Type: Article

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