{"title":"红辣椒茎提取物抑制烤牛肉饼中杂环胺的形成","authors":"Tiantian Huang","doi":"10.1080/19476337.2024.2385629","DOIUrl":null,"url":null,"abstract":"To effectively inhibit the formation of heterocyclic amines (HAs) is crucial for human health. Plant extracts with strong antioxidant activity could be applied to meat processing to prevent the for...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"22 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts\",\"authors\":\"Tiantian Huang\",\"doi\":\"10.1080/19476337.2024.2385629\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"To effectively inhibit the formation of heterocyclic amines (HAs) is crucial for human health. Plant extracts with strong antioxidant activity could be applied to meat processing to prevent the for...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"22 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2385629\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2385629","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts
To effectively inhibit the formation of heterocyclic amines (HAs) is crucial for human health. Plant extracts with strong antioxidant activity could be applied to meat processing to prevent the for...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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