Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber

Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at different processing condi...

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Detalles Bibliográficos
Autores principales: Lai, Yu-Wen, Stephen Inbaraj, Baskaran, Chen, Bing-Huei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528247/
https://www.ncbi.nlm.nih.gov/pubmed/37761213
http://dx.doi.org/10.3390/foods12183504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528247/
https://www.ncbi.nlm.nih.gov/pubmed/37761213
http://dx.doi.org/10.3390/foods12183504

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