Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography

Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography

Abstract The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2‐amino‐3,4‐dimethylimidazo[4,5‐f]q...

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Bibliographic Details
Main Authors: Abdorreza Mohammadi, Fatemeh Barzegar, Marzieh Kamankesh, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Food Science & Nutrition
Subjects:
central composite design
doner kebab
Heterocyclic aromatic amines
instrumental analysis
meat product
microextraction
Online Access:https://doi.org/10.1002/fsn3.1262

Internet

https://doi.org/10.1002/fsn3.1262

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