Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 1, 2015, Pages 82-93

  Shabbir, Muhammad Asim ^a   Raza, Ali ^a   Anjum, Faqir Muhammad ^a   Khan, Moazzam Rafiq ^a   Suleria, Hafiz Ansar Rasul ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

and heterocyclic aromatic amines; cooking methods; Meat proteins; thermal processing

Indexed keywords

AMINES; AMINO ACIDS; CHARCOAL; HEAT TREATMENT; MEATS; METABOLISM; POLYUNSATURATED FATTY ACIDS; PROTEINS;

CONFORMATIONAL CHANGE; COOKING METHODS; ESSENTIAL AMINO ACIDS; HETEROCYCLIC AROMATIC AMINE (HAAS); HETEROCYCLIC AROMATIC AMINES; MEAT PROTEINS; MUTAGENIC COMPOUNDS; PRODUCTION AND CONSUMPTION;

THERMAL PROCESSING (FOODS);

AMINE; HETEROCYCLIC COMPOUND; PROTEIN;

ANALYSIS; ANIMAL; CHEMISTRY; COOKING; HEAT; MEAT; PROCEDURES;

AMINES; ANIMALS; COOKING; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; MEAT; PROTEINS;

EID: 84905715007     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.647122     Document Type: Article

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