Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system

Author： Skog K. Solyakov A. Jagerstad M.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.68, Iss.3, 2000-02, pp. : 299-308

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems

By Borgen E. Solyakov A. Skog K.

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 11-19

Elsevier

Access to resources Recommend Favorite

Effects of various additives on the formation of heterocyclic amines in fried fish fibre

By Tai C.-Y. Lee K.H. Chen B.H.

Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 309-316

Elsevier

Access to resources Recommend Favorite

Influence of pro- and antioxidants on the formation of mutagenic--carcinogenic heterocyclic amines in a model system

By Mikelsaar R.-H. Johansson M.A.E. Jagerstad M.

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 69-75

Elsevier

Access to resources Recommend Favorite

Stability of heterocyclic amines during heating

By Chiu C.P. Chen B.H.

Food Chemistry, Vol. 68, Iss. 3, 2000-02 ,pp. : 267-272

Elsevier

Access to resources Recommend Favorite

Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods

By Lan C.M. Chen B.H.

Food and Chemical Toxicology, Vol. 40, Iss. 7, 2002-07 ,pp. : 989-1000

Elsevier

Access to resources Recommend Favorite