Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines - a review
Author
Summary, in English
Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs. (C) 2003 Elsevier B.V. All rights reserved.
Department/s
Publishing year
2004
Language
English
Pages
39-44
Publication/Series
Journal of Chromatography. B
Volume
802
Issue
1
Document type
Journal article review
Publisher
Elsevier
Topic
- Nutrition and Dietetics
Keywords
- Blue cotton
- Blue rayon
- Blue chitin
- Heterocyclic aromatic amines
Status
Published
ISBN/ISSN/Other
- ISSN: 1873-376X