Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef

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Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef

Heterocyclic aromatic amines (HCAs) are an important group of food mutagens and potential carcinogens which are formed during heat processing. Phenolic compounds, ubiquitous in plants are well known for their free radical scavenging activities which can inhibit the formation of HCAs. There is...

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Bibliographic Details
Main Author:	Sepahpour, Shabnam
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Heterocyclic compounds Aromatic amines Cookery
Online Access:	http://psasir.upm.edu.my/id/eprint/68828/ http://psasir.upm.edu.my/id/eprint/68828/7/FSTM%202018%203%20IR%20edit.pdf

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