Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan‐fried chicken breast

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) g...

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Veröffentlicht in:	Journal of food science 2023-10, Vol.88 (10), p.3991-4000
Hauptverfasser:	Farshi, Parastou, Hashempour‐Baltork, Fatane, Amamcharla, Jayendra, Smith, J. Scott
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Carcinogens Chickens Coating effects Coatings Color Cooking Frying Lysine Parameters Potatoes Poultry Reduction Starch Texture Tryptophan
Online-Zugang:	Volltext
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