Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines - a review

Forskningsoutput: TidskriftsbidragÖversiktsartikel

Abstract

Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs. (C) 2003 Elsevier B.V. All rights reserved.

Detaljer

Författare
  • Kerstin Skog
Enheter & grupper
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Näringslära

Nyckelord

Originalspråkengelska
Sidor (från-till)39-44
TidskriftJournal of Chromatography. B
Volym802
Utgåva nummer1
StatusPublished - 2004
PublikationskategoriForskning
Peer review utfördJa