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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.29 no.6, 2009년, pp.719 - 725
정경희 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) , 신한승 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소)
Heterocyclic aromatic amines (HCAs) are potent mutagens and possible human carcinogens that are formed during the heating of protein-rich foods. The effects of preheating treatment of beef patties using a microwave prior to frying at
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핵심어 | 질문 | 논문에서 추출한 답변 |
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헤테로고리 아민 화학구조에 따라 어떻게 분류하는가? | 헤테로고리 아민(Heterocyclic amine, HCA)은 높은 돌연변이성과 발암 가능성을 가진 물질로, 단백질 함량이 높은 식품의 가열 중 생성된다(Sugimura, 1982). HCA는 화학구조에 따라 amino-carbolines류와 amino-imidazoazaarenes류로 분류할 수 있는데, amino-carbolines류는 300℃ 이상에서 생성되고, amino-imidazo-azaarenes류는 300℃ 미만의 조리조건에서 생성된다(Hatch et al., 1982; Sugimura et al. | |
헤테로고리 아민은 언제 생성되는가? | 헤테로고리 아민(Heterocyclic amine, HCA)은 높은 돌연변이성과 발암 가능성을 가진 물질로, 단백질 함량이 높은 식품의 가열 중 생성된다(Sugimura, 1982). HCA는 화학구조에 따라 amino-carbolines류와 amino-imidazoazaarenes류로 분류할 수 있는데, amino-carbolines류는 300℃ 이상에서 생성되고, amino-imidazo-azaarenes류는 300℃ 미만의 조리조건에서 생성된다(Hatch et al. | |
amino-carbolines류는 몇 도 이상에서 생성되는가? | 헤테로고리 아민(Heterocyclic amine, HCA)은 높은 돌연변이성과 발암 가능성을 가진 물질로, 단백질 함량이 높은 식품의 가열 중 생성된다(Sugimura, 1982). HCA는 화학구조에 따라 amino-carbolines류와 amino-imidazoazaarenes류로 분류할 수 있는데, amino-carbolines류는 300℃ 이상에서 생성되고, amino-imidazo-azaarenes류는 300℃ 미만의 조리조건에서 생성된다(Hatch et al., 1982; Sugimura et al. |
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