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

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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書目詳細資料
主要作者:	Ishak, Ainaatul Asmaa'
格式:	Thesis
語言:	English
出版:	2021
主題:	Aromatic amines Heterocyclic compounds Polycyclic aromatic hydrocarbons
在線閱讀:	http://psasir.upm.edu.my/id/eprint/105895/1/AINAATUL%20ASMAA%E2%80%99%20ISHAK%20-IR.pdf
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