红辣椒茎提取物抑制烤牛肉饼中杂环胺的形成

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-30 DOI:10.1080/19476337.2024.2385629

Tiantian Huang

引用次数: 0

摘要

有效抑制杂环胺（HAs）的形成对人类健康至关重要。具有强抗氧化活性的植物提取物可用于肉类加工，以防止杂环胺的形成。

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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...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

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.