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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2021
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/105895/1/AINAATUL%20ASMAA%E2%80%99%20ISHAK%20-IR.pdf http://psasir.upm.edu.my/id/eprint/105895/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|