Effect of time and temperature on the simultaneous formation of heterocyclic amines and polycyclic aromatic hydrocarbons using amino acid and sugar model systems

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Effect of time and temperature on the simultaneous formation of heterocyclic amines and polycyclic aromatic hydrocarbons using amino acid and sugar model systems

The aminoimidazoazaarenes types of heterocyclic amines (AIA-types of HCAs) and the 4PAH of polycyclic aromatic hydrocarbons (PAHs) are chemical compounds that form abundantly in muscle meat cooked at 150°C and above from the reaction between the amino acids and the reducing sugar. Studies on HCA...

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Bibliographic Details
Main Author:	Ishak, Ainaatul Asmaa'
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Aromatic amines Heterocyclic compounds Polycyclic aromatic hydrocarbons
Online Access:	http://psasir.upm.edu.my/id/eprint/105895/ http://psasir.upm.edu.my/id/eprint/105895/1/AINAATUL%20ASMAA%E2%80%99%20ISHAK%20-IR.pdf

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