Influence of Food Ingredients on the Formation of Heterocyclic Aromatic Amine in Cooked Pork Patties
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Shin, Han-Seung (Department of Food Science & Technology, Dongguk University) |
1 |
Effect of cooking time and temperature on the heterocyclic amine content of fried-beef patties
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DOI |
2 |
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties
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DOI |
3 |
Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak
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4 |
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
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DOI |
5 |
Inhibition of heterocyclic aromatic amine formation in fried beef patties by garlic and selected garlic-related sulfur compounds
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6 |
Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds
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DOI |
7 |
Formation of mutagens in cooked foods: The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef
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DOI |
8 |
Reduction of mutagen formation in fried ground beef by glandless cottonseed flour
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9 |
Flavonoids as superoxide scavengers and antioxidants
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10 |
Heterocyclic amines formed in the diet: Carcinogenicity and its modulation by dietary factors
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DOI |
11 |
Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef;The Maillard reaction in food and nutrition
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12 |
A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds
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DOI |
13 |
A simple method for the isolation and purification of total lipids from animal tissues
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14 |
Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties
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DOI |
15 |
Quantitation of mutagenic/carcinogenic heterocyclic amines in food products
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DOI ScienceOn |
16 |
Influence of honey containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried pork chops
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17 |
Poller and non-polar heterocyclic aromatic amines in cooked fish and meat products and their corresponding pan residues
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DOI |
18 |
Mutagens and carcinogens formed during cooking of food and methods to minimize their formation;Cancer Prevention
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19 |
Heterocyclic amine content of pork products cooked by different methods and to varying degree of doneness
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DOI |
20 |
Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens
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21 |
Factors that affect the formation and mutagenicity of heterocyclic aromatic amines in food
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DOI |
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