Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 2, 2016, Pages 269-302

  Gibis, Monika ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidants; Heterocyclic aromatic amines; Meat; Precursors; carbolines

Indexed keywords

AMINES; ANTIOXIDANTS; AROMATIC COMPOUNDS; AROMATIZATION; DISEASES; HEAT TRANSFER; MEATS; PROTEINS; RISK ASSESSMENT; SURVEYS;

CARBOLINES; GENETIC SENSITIVITY; HETEROCYCLIC AROMATIC AMINE (HAAS); HETEROCYCLIC AROMATIC AMINES; MAILLARD REACTION; METABOLIC PATHWAYS; PRECURSORS; PROTEIN STRUCTURES;

THERMAL PROCESSING (FOODS);

EID: 84955584058     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12186     Document Type: Article

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