Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective.

Savas, Adem; Oz, Emel; Oz, Fatih

Savas, Adem; Oz, Emel; Oz, Fatih.

Affiliation

Savas A; Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
Oz E; Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
Oz F; Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey. Electronic address: fatihoz@atauni.edu.tr.

Food Chem ; 355: 129646, 2021 Sep 01.

Article in En | MEDLINE | ID: mdl-33892412

Subject(s)

Amines/chemistry; Benzhydryl Compounds/analysis; Chickens; Cooking/instrumentation; Heterocyclic Compounds/analysis; Heterocyclic Compounds/chemistry; Meat/analysis; Phenols/analysis; Animals; Hot Temperature

Key words

Bisphenol-A; Chicken meat; Fatty acid composition; Heterocyclic aromatic amine; Oven bag

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Benzhydryl Compounds / Chickens / Cooking / Amines / Heterocyclic Compounds / Meat Type of study: Qualitative_research Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Turkey Country of publication: United kingdom

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