Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health-Reference-Cited by-同舟云学术

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Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

Published:2021-05-30 Issue:4 Volume:20 Page:3620-3666
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bekhit Alaa El‐Din A.¹^ORCID,Giteru Stephen G.¹²^ORCID,Holman Benjamin W. B.³^ORCID,Hopkins David L.³^ORCID

Affiliation:

1. Department of Food Science University of Otago Dunedin New Zealand

2. Food & Bio‐based Products AgResearch Limited Tennent Drive Palmerston North 4410 New Zealand

3. Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra New South Wales Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12764

Reference316 articles.

1. Immobilization of glucose oxidase on reagentless ferrocene-containing polythiophene derivative and its glucose sensing application

2. Carcinogens in Foods: Heterocyclic Amines and Cancer and Heart Disease

3. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

4. Human risk of diseases associated with red meat intake: Analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid

5. Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

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