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Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

✍ Scribed by Kanithaporn Puangsombat; Wannee Jirapakkul; J. Scott Smith

Book ID
111407061
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
328 KB
Volume
76
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

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