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Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

✍ Scribed by Ahyoung Dong; Jiyoung Lee; Han-Seung Shin

Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
156 KB
Volume
20
Category
Article
ISSN
1226-7708

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Inhibitory activities of dietary phenoli
Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties
✍ Ka-Wing Cheng; Feng Chen; Mingfu Wang πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 720 KB

## Abstract The correlation between radical scavenging capacity and inhibitory activity in PhIP formation of 12 food‐derived antioxidative phenolic compounds was investigated. Very poor correlation was found between their radical scavenging activity assessed by Trolox equivalent antioxidant capacit