Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties

Green tea (GT) and its polyphenols (TP) possess excellent antioxidant properties and have the potential to inhibit the formation of heterocyclic aromatic amines (HAAs) in thermally processed meat products. However, their effects on the formation HAAs in roasted pork remain unclear. The study investi...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Zhiyang Deng, Qing Zhang, Piaopiao Long, Mingchun Wen, Zisheng Han, Daniel Granato, Jun Qi, Liang Zhang, Mengting Zhu
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Subjects:	Roasted pork patties Heterocyclic aromatic amines Antioxidant activity Tea polyphenols Epigallocatechin gallate
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502224002166