Changes in N-nitrosamines, Residual Nitrites, Lipid Oxidation, Biogenic Amines, and Microbiota in Chinese Sausages Following Treatment with Tea Polyphenols and Their Palmitic Acid-modified Derivatives

This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Ch...

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Autors principals:	Qin Zhou, Min Mo, Anliang Wang, Bobin Tang, Qiang He
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2023-05-01
Col·lecció:	Journal of Food Protection
Matèries:	Biogenic amines Chinese sausages Lipid oxidation Nitrite N-nitrosamines Palmitoyl-tea polyphenols
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S0362028X23067443
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