Heterocyclic amines in meat and meat products | Et ve et ürünlerinde heterosiklik aminler
2013
Çiçek, Ü., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering | Bulgan, A., Gaziosmanpaşa Univ., Faculty of Engineering and Natural Sciences, Tokat (Turkey). Div. of Food Engineering
anglais. Heterocyclic amines (HA) are the mutagenic-carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures.
Afficher plus [+] Moins [-]turc. Heterosiklik aminler (HA) kırmızı et, kanatlı eti ve balıkların yüksek sıcaklıklarda pişirilmesi sonucu oluşan mutajenik-kanserojenik bileşiklerdir. Yüksek sıcaklıkta pişirilen bu et türleriyle yapılan çalışmalarda 20 den fazla farklı HA tespit edilerek tanımlanmıştır.
Afficher plus [+] Moins [-]Mots clés AGROVOC
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