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Evaluation of the Potential of Annatto Seed Powder to Reduce the Formation of Heterocyclic Amines in Charcoal-Grilled and Pan-Fried Beef Patties

AuthID
P-016-Y1V

Author(s)

Neves-Gonçalves, TD

Pinto, E

Viegas, O

Braga, ARC

Mesquita, LMD

Ferreira, IMPLVO

García-Jares, C

De Rosso, VV

Domene, SMA

Document Type

Article

Year published

2025

Published

in FOOD CHEMISTRY, ISSN: 0308-8146

Volume: 462, Pages: 141015 (14)

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Publication Identifiers

DOI: 10.1016/j.foodchem.2024.141015

Pubmed: 39216375

Scopus: 2-s2.0-85202342140

Wos: WOS:001316549300001

Source Identifiers

ISSN: 0308-8146

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Evaluation of the Potential of Annatto Seed Powder to Reduce the Formation of Heterocyclic Amines in Charcoal-Grilled and Pan-Fried Beef Patties

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Evaluation of the Potential of Annatto Seed Powder to Reduce the Formation of Heterocyclic Amines in Charcoal-Grilled and Pan-Fried Beef Patties

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