Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the chemical model system and roast pork patty were stu...

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Autores principales:	Qi Chen, Yan Xu, Hao Dong, Weidong Bai, Xiaofang Zeng
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2024-06-01
Colección:	Food Chemistry: X
Materias:	2-amino-1-methyl-6-phenylimidazole [4 5-b] pyridine (PhIP) HPLC-Q-Orbitrap-HRMS GC–MS Roast pork patty Heating condition
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2590157524002918
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