| LDR | | 00000nam u2200205 4500 |
| 001 | | 000000435369 |
| 005 | | 20200228093819 |
| 008 | | 200131s2019 ||||||||||||||||| ||eng d |
| 020 | |
▼a 9781085627306 |
| 035 | |
▼a (MiAaPQ)AAI13861077 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 636 |
| 100 | 1 |
▼a Linghu, Ziyi. |
| 245 | 10 |
▼a Amino Acid Effects on Heterocyclic Amine Formation in the Maillard Reaction Model Systems and Pan-Fried Beef Patties. |
| 260 | |
▼a [S.l.]:
▼b Kansas State University.,
▼c 2019. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2019. |
| 300 | |
▼a 206 p. |
| 500 | |
▼a Source: Dissertations Abstracts International, Volume: 81-03, Section: B. |
| 500 | |
▼a Advisor: Smith, Joseph S. |
| 502 | 1 |
▼a Thesis (Ph.D.)--Kansas State University, 2019. |
| 506 | |
▼a This item must not be sold to any third party vendors. |
| 520 | |
▼a Heterocyclic amines (HCAs) are a group of highly mutagenic and potentially carcinogenic compounds that typically form on cooked meat through the Maillard reaction. While many physical factors, such as heating temperatures/times and cooking methods, and using food additives with antioxidant properties can affect HCA formed in the Maillard reaction, modifying HCA precursor profiles, such as types and concentrations of amino acids before heating, is a relatively new discovery and could effectively minimize dietary HCA formation in cooked meat.Simple liquid Maillard model systems were first conducted to evaluate the effect of eight essential and two non-essential amino acids (AAs) on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation. Each AA was individually added into model systems (glucose: creatinine: phenylalanine) and mixtures were heated at 180 째C for 1 h. Tryptophan, lysine, leucine, and proline exhibited the most pronounced inhibitory effects (> 87% reduction) on PhIP formation, followed by methionine, valine, isoleucine, threonine, and phenylalanine at the highest molar ratio |
| 590 | |
▼a School code: 0100. |
| 650 | 4 |
▼a Food science. |
| 650 | 4 |
▼a Animal sciences. |
| 690 | |
▼a 0359 |
| 690 | |
▼a 0475 |
| 710 | 20 |
▼a Kansas State University.
▼b Food Science Program. |
| 773 | 0 |
▼t Dissertations Abstracts International
▼g 81-03B. |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0100 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2019 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15490933
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 202002
▼f 2020 |
| 990 | |
▼a ***1816162 |
| 991 | |
▼a E-BOOK |