Use this url to cite publication: https://hdl.handle.net/20.500.12259/37639
Preliminary study of the influence of honey and its phenolic extracts on the formation of PhIP(2-amino-1-methyl-6-phenylimidazol[4,5-b]pyridine)
Type of publication
Straipsnis recenzuojamoje užsienio tarptautinės konferencijos medžiagoje / Article in peer-reviewed foreign international conference proceedings (P1d)
Author(s)
| Author | Affiliation | |
|---|---|---|
Kauno technologijos universitetas | ||
Title
Preliminary study of the influence of honey and its phenolic extracts on the formation of PhIP(2-amino-1-methyl-6-phenylimidazol[4,5-b]pyridine)
Is part of
Euro Food Chem XIV : Food Quality, an Issue of Molecule Based Science, 29-31 August 2007, Paris, France : proceedings, Vol. 2. Paris : Societe Francaise de Chemie, 2007
Date Issued
| Date |
|---|
2007 |
Publisher
Paris : Societe Francaise de Chemie, 2007
Extent
p. 386-389
Abstract (en)
The aim of the work was to determine the influence of honey and honey phenolic compounds on the formation of heterocyclic amines (HAs) in model systems. The effect of different concentrations of pure honey and extracted honey phenolic compounds on PhIP was analysed. Concentration of PhIP was tested in 100 mg of lyophilized turkey meat after heating 30 min at 200°C e in ethylene glycol. 20 and 50 mg of pure honey and phenolic extract of honey were added to the sample. [...]
Type of document
type::text::journal::journal article::research article
Language
Anglų / English (en)
Coverage Spatial
Prancūzija / France (FR)
Other Identifier(s)
VDU02-000010177