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Determination of Heterocyclic Aromatic Amine Content of Protein Extracts and Protein Hydrolysates Obtained from Meat Trimming Wastes Under Different Process Conditions

https://doi.org/10.2139/ssrn.5386903
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Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
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Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review
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Shrimp as a substantial source of carcinogenic heterocyclic amines
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Development of animal/ plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: State of the art
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Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content
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inferredcites →https://doi.org/10.1016/j.lwt.2019.05.043openalex-snapshot
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Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods
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