Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts.
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DOI: 10.1111/1750-3841.16325
Abstract: This study was conducted to investigate the inhibitory effects of edible films containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the… read more here.
Keywords: phip level; whey protein; protein isolate; edible films ... See more keywords