Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls

The preparation of fried meat products is prone to the formation of large amounts of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids (TFAs), which are potential risks to human health. Spices contain natural antioxidants that can inhibit the oxidation of fat...

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Detalles Bibliográficos
Autores principales: He, Xiaomei, Li, Baichenyang, Yu, Xiaoyan, Zhuang, Yuan, Li, Changmo, Dong, Lu, Zhang, Yan, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738988/
https://www.ncbi.nlm.nih.gov/pubmed/36496575
http://dx.doi.org/10.3390/foods11233767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738988/
https://www.ncbi.nlm.nih.gov/pubmed/36496575
http://dx.doi.org/10.3390/foods11233767

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