首页> Food chemistry> Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling.

Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling.

导出 LinkOut

翻译打印收藏纠错

第一作者： Maïa,Meurillon

第一单位： INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France. Electronic address: maia.meurillon@inrae.fr.

作者： Maïa,Meurillon ^[1] ; Magaly,Angénieux ^[2] ; Frédéric,Mercier ^[2] ; Patrick,Blinet ^[2] ; Laurent,Chaloin ^[3] ; Sylvie,Chevolleau ^[4] ; Laurent,Debrauwer ^[4] ; Erwan,Engel ^[2]

作者单位： INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France. Electronic address: maia.meurillon@inrae.fr. ^[1] INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France. ^[2] Institut de Recherche en Infectiologie de Montpellier (IRIM), Université de Montpellier, CNRS, F-34090 Montpellier, France. ^[3] Toxalim (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, F-31027 Toulouse, France; Metatoul-Axiom Platform, MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, Toxalim, INRAE, F-31027 Toulouse, France. ^[4]

关键词 Analog design Antioxidants Formulation Heterocyclic aromatic amines Mitigation Molecular modeling Structure activity relationship (SAR)