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Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties.
Nawaz, Asad; Shi, Baoping; Irshad, Sana; Suo, Hao; Wang, Xia; Bi, Yuge; Wang, Mingfu; Chen, Feng; Cheng, Ka-Wing.
Afiliação
  • Nawaz A; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen Universit
  • Shi B; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
  • Irshad S; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China.
  • Suo H; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
  • Wang X; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
  • Bi Y; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Food and Bioresource Engineering, College of Engineer
  • Wang M; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
  • Chen F; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
  • Cheng KW; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. Electronic address: kwcheng@szu.edu.cn.
Food Chem ; 404(Pt A): 134558, 2023 Mar 15.
Article em En | MEDLINE | ID: mdl-36244065
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Galinhas / Compostos Heterocíclicos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Galinhas / Compostos Heterocíclicos Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido