Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of...

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Detalles Bibliográficos
Autores principales: Wang, Wei, Dong, Lu, Zhang, Yan, Yu, Huaning, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304586/
https://www.ncbi.nlm.nih.gov/pubmed/34199037
http://dx.doi.org/10.3390/foods10071490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304586/
https://www.ncbi.nlm.nih.gov/pubmed/34199037
http://dx.doi.org/10.3390/foods10071490

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