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Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

机译：通过热食品加工技术的组合在不破坏烧烤质量特征的情况下通过热食品加工技术的组合减少烤牛肉小馅饼中的杂环胺

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Wei Wang; Lu Dong; Yan Zhang; Huaning Yu; Shuo Wang;
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1. Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties [J] . Raheel Suleman, Teng Hui, Zhenyu Wang, International journal of food science & technology . 2020,第3期

机译：木炭烧烤，红外烧烤和过热蒸汽烧烤对羔羊肉饼的颜色，质地质量和杂环芳香胺的比较分析
2. The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines [J] . Mehr Atefeh Esfahani, Hosseini Seyed Ebrahim, Ardebili Seyed Mahdi Seyadain, Journal of Food Measurement and Characterization . 2020,第5期

机译：在烤牛肉馅饼中的多糖掺入：对多环芳烃和杂环芳族胺水平的影响
3. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties [J] . Zeng Maomao, Wang Junhui, Zhang Mengru, Food Chemistry . 2018,第jana15期

机译：四川花椒和山梨酰胺提取物对烤碎牛肉馅饼中杂环胺形成的抑制作用
4. Effects of Dried Wheat Sprout Flour on Lipid Oxidation and Some Quality Characteristics of Beef Patties [C] . Yetim H., Ozturk I., Sagdic O., ICoMST 2011;International conference of meat science and technology . 2012

机译：干小麦芽菜粉对牛肉馅饼脂质氧化和某些品质特性的影响
5. Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures [D] . Gardner, ToniRae 2016

机译：在高和低烧烤温度下烹制的不同USDA质量等级和厚度的牛排的分析
6. Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics [O] . Wei Wang, Lu Dong, Yan Zhang, 2021

机译：通过热食品加工技术的组合在不破坏烧烤质量特征的情况下通过热食品加工技术的组合减少烤牛肉小馅饼中的杂环胺
7. Microbiology, heterocyclic amines and polycyclic aromatic hydrocarbons profiles of some grilled, roasted and smoked foods in Lagos and Ogun States, Nigeria [O] . S. Oranusi, E. A. Onibokun, Y.D. Obafemi, 2018

机译：尼日利亚拉各斯和Ogun国家的一些烤，烤和烟熏食品的微生物学，杂环胺和多环芳烃谱
8. Investigation of the Effect of Processing Techniques on the Reduction of Cholesterol and Lipids in Muscle Foods [R] . Webb, N. B. 1982

机译：加工技术对降低肌肉食品中胆固醇和脂质的影响

Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

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