Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Food Research International

Volumn 63, Issue , 2014, Pages 373-381

  Haskaraca, G ^a   Demirok, E ^a   Kolsarici, N ^a   Oz F ^b   Ozsarac N ^c  

^a ANKARA UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

^c State Planning Organisation   (Turkey)

Author keywords

Coated chicken drumstick; Coated chicken wing; Food safety; Green tea extract; Heterocyclic aromatic amine; Microwave pre cooking

Indexed keywords

AMINES; ANIMALS; FOOD SAFETY; LABORATORIES; MICROWAVES; THERMAL PROCESSING (FOODS);

COATED CHICKEN DRUMSTICK; FAST-FOOD RESTAURANTS; GREEN TEA EXTRACTS; HETEROCYCLIC AROMATIC AMINE (HAAS); HETEROCYCLIC AROMATIC AMINES; MUTAGENIC COMPOUNDS; MUTAGENIC POTENCIES; SOLID-PHASE EXTRACTION; CHICKEN MEAT;

MEATS; FOOD SAFETY;

EID: 84907160427     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.001     Document Type: Article

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