최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기LWT- Food science and technology, v.61 no.2, 2015년, pp.299 - 308
Szterk, Arkadiusz (Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland) , Jesionkowska, Katarzyna (Department of Functional Food, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland)
Abstract Heterocyclic aromatic amines (HAAs) are one of the most cancerogenic and mutagenic compounds present in food products. Thus, the researches on discovering new factors influencing formation of HAAs in food as well as the ways of reduction these compounds in food products are one of the main...
Journal of Agricultural and Food Chemistry Abdulkarim 46 4680 1998 10.1021/jf980175g Heterocyclic amines in fresh and processed meat products
Comprehensive Reviews in Food Science and Food Safety Alaejos 10 52 2011 10.1111/j.1541-4337.2010.00141.x Factors that affect the content of heterocyclic aromatic amines in foods
Bailey 1989 Connective tissue in meat and meat products
Tissue and Cell Borg 12 197 1980 10.1016/0040-8166(80)90061-0 Morphology of connective tissue in skeletal muscle
Food Chemistry Borgen 74 1 11 2001 10.1016/S0308-8146(00)00333-2 Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems
Meat Science Brooks 67 329 2004 10.1016/j.meatsci.2003.10.019 Perimysium thickness as an indicator of beef tenderness
Journal of Agricultural and Food Chemistry Bowers 17 4 902 1969 10.1021/jf60164a025 Free amino acids in porcine muscle aged one or eight days
Food Research International Cadena 54 1670 2013 10.1016/j.foodres.2013.10.012 Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time
Journal of Food Science Carpanter 28 467 1963 10.1111/j.1365-2621.1963.tb00228.x Factors influencing quality in pork. A. Histological observations
LWT - Food Science and Technology Cruz 50 210 2013 10.1016/j.lwt.2012.05.023 Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
Meat Science Dransfield 36 105 1994 10.1016/0309-1740(94)90037-X Optimisation of tenderization, ageing and tenderness
Meat Science Dundar 91 325 2012 10.1016/j.meatsci.2012.02.011 Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties
Food Chemistry Gaze 169 471 2015 10.1016/j.foodchem.2014.08.017 Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods
Meat Science Gibis 85 735 2010 10.1016/j.meatsci.2010.03.034 Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Hammond Vol. X 1932 Growth and the development of mutton qualities in the sheep
Hornstein 348 1971 The science of meat and meat products Chemistry of meat flavor
ISO 2008 International standard 8586-2: Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 2: Expert sensory analysis
ISO 2010 International standard 1399: Sensory analysis - General guidance for establishing a sensory profile
ISO 2010 International standard 8589: Sensory analysis - General guidance for the design of test room
Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis Knize 376 129 1997 10.1016/S0027-5107(97)00035-3 Analysis of cooked muscle meats for heterocyclic aromatic amine
Gospodarka Mięsna Kołczak 5 28 2000 Wpływ czynników poubojowych na kruchość wołowiny
Żywność Nauka Technologia Jakość Kołczak 1 56 5 2008 Jakość wołowiny
Lawless 341 1999 Sensory evaluation of food. Principles and practices
Lawrie 1985 Meat science
Meat Science Light 30 1 1985 The role of epimysial, perimysial and endomysial collagen in determining texture of six bovine muscles
Journal of Food Science Marsh 42 295 1977 10.1111/j.1365-2621.1977.tb01485.x The basis of tenderness in muscle foods. The basis of quality in muscle foods
Food Research International Matera 64 380 2014 10.1016/j.foodres.2014.07.003 Discrimination of Brazilian artisanal and inspected pork sausages: application of unsupervised, linear and non-linear supervised chemometric methods
Meat Science McCornick 36 79 1994 10.1016/0309-1740(94)90035-3 The flexibility of the collagen compartment of muscle
Meilgaard 161 2006 Sensory evaluation techniques
Meat Science Modzelewska-Kapituła 91 2 195 2012 10.1016/j.meatsci.2012.01.021 The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
LWT - Food Science and Technology Morais 55 248 2014 10.1016/j.lwt.2013.07.014 Prebiotics gluten-free bread: sensory profiling and drives of liking
Food Research International Muray 34 461 2001 10.1016/S0963-9969(01)00070-9 Descriptive sensory analysis: past, present and future
Food Quality and Preference Olsson 16 91 2005 10.1016/j.foodqual.2004.02.003 Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
Animal Science Parr 1 Suppl. 202 2006 The molecular control and genetics of meat quality tenderization across species
LWT - Food Science and Technology Polak 42 1 256 2009 10.1016/j.lwt.2008.03.001 Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle
LWT - Food Science and Technology Polak 42 2 504 2009 10.1016/j.lwt.2008.09.014 Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality
Cancer Research Shirai 57 195 1997 The prostate: a target for carcinogenicity of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) derived from cooked foods
FEBS Letters Sichler 530 220 2002 10.1016/S0014-5793(02)03495-6 The influence of residue 190 in the S1 site of trypsin-like serine proteases on substrate selectivity is universally conserved
Food and Chemical Toxicology Skog 36 9-10 879 1998 10.1016/S0278-6915(98)00061-1 Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake
Food and Chemical Toxicology Skog 40 8 1213 2002 10.1016/S0278-6915(02)00062-5 Heterocyclic amines in poultry products: a literature review
Stone 1985 Sensory evaluation practices
Cancer Science Sugimura 95 4 290 2004 10.1111/j.1349-7006.2004.tb03205.x Heterocyclic amines: mutagens/carcinogens produced during cooking of meat and fish
Food and Chemical Toxicology Szterk 62 653 2013 10.1016/j.fct.2013.09.036 Chemical state of heterocyclic aromatic amines in grilled beef: evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction
Meat Science Szterk 92 4 587 2012 10.1016/j.meatsci.2012.06.004 Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type
Meat Science Szterk 96 3 1177 2014 10.1016/j.meatsci.2013.11.019 Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature
Toxicology Letters Turesky 168 219 2007 10.1016/j.toxlet.2006.10.018 Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.