Process-induced undesirable compounds: Chances of non-thermal approaches

Meat Science

Volumn 98, Issue 3, 2014, Pages 392-403

  Behsnilian, Diana ^a   Butz, Peter ^a   Greiner, Ralf ^a   Lautenschlaeger, Ralf ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

High hydrostatic pressure; Meat processing; Process induced toxicants

Indexed keywords

HYDROSTATIC PRESSURE; POLYCYCLIC AROMATIC HYDROCARBONS;

HETEROCYCLIC AMINES; HIGH HYDROSTATIC PRESSURE; HUMAN HEALTH CONCERNS; MEAT PROCESSING; PROCESS-INDUCED TOXICANTS; PROCESSING TECHNOLOGIES; TOXIC SUBSTANCES; TRADITIONAL PROCESSING;

MEATS;

BIOGENIC AMINE; NITROSAMINE; POLYCYCLIC AROMATIC HYDROCARBON;

DIET; FOOD HANDLING; FOOD QUALITY; HUMAN; HYDROSTATIC PRESSURE; MEAT;

BIOGENIC AMINES; DIET; FOOD HANDLING; FOOD QUALITY; FOOD TECHNOLOGY; HUMANS; HYDROSTATIC PRESSURE; MEAT; NITROSAMINES; POLYCYCLIC HYDROCARBONS, AROMATIC;

EID: 84904986628     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.038     Document Type: Article

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