Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
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DOI: 10.1016/j.foodcont.2021.108189
Abstract: Abstract Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different temperatures (150, 200, and 250 oC) was investigated. We… read more here.
Keywords: heterocyclic aromatic; turmeric reduction; aromatic amines; chicken meatballs ... See more keywords