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 no...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2017
|
| Online Zugang: | http://ethesis.upm.edu.my/id/eprint/10991/1/FSTM%202018%203%20T.pdf |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|