Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 32, 2015 - Issue 3
Submit an article Journal homepage
685
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

Olga ViegasREQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia – Universidade do Porto, Porto, Portugal;Faculdade de Ciências da Nutrição e Alimentação – Universidade do Porto, Porto, PortugalView further author information
,
Patrícia S. MoreiraFaculdade de Ciências da Nutrição e Alimentação – Universidade do Porto, Porto, PortugalView further author information
&
Isabel M.P.L.V.O. FerreiraREQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia – Universidade do Porto, Porto, PortugalCorrespondence[email protected]
View further author information
Pages 315-323 | Received 21 Nov 2014, Accepted 18 Jan 2015, Published online: 16 Feb 2015

Citations (5)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Yaqian Geng, Yingfeng Xie, Wei Li, Junfu Ji, Fang Chen, Xiaojun Liao, Xiaosong Hu & Lingjun Ma. (2023) Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention. Food Reviews International 0:0, pages 1-17.
Read now
Syifaa Alam Shah, Jinap Selamat, Md. Jahurul Haque Akanda, Maimunah Sanny & Alfi Khatib. (2018) Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Additives & Contaminants: Part A 35:5, pages 870-881.
Read now

Articles from other publishers (3)

Т.О. Shchutska, T.V. Adamchuk, A.E. Podrushnyak & H.А. Demich. (2020) Heterocyclic aromatic amines as a safety criteriа for meat and fish products. One Health and Nutrition Problems of Ukraine 52:1, pages 64-69.
Crossref
Fatih Oz & Esra Seyyar. (2016) Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels. Journal of Agricultural and Food Chemistry 64:15, pages 3070-3082.
Crossref
Margit D. Aaslyng, Birgitte Winther Lund & Kirsten Jensen. (2016) Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants. Food and Nutrition Sciences 07:14, pages 1315-1329.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.