"phenylimidazol" - 1 õppematerjal

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in certain types of meat cooking. The main depends on the conditions of the process two classes of heterocyclic amines (HAs) (temperature, humidity, volatility, and veloc- are aminoimidazol-quinolines and amino- ity of the smoke). Further information on imidazol-pyridines. The exposure to HAs smoking, its production and application as is mostly due to 2-amino-1-methyl-6- well as its sensory and antimicrobial effects phenylimidazol(4,5,b)pyridine (PhIP) and on meat, may be read in chapter 12. 2-amino-3,8-dimethylimidazo(4,5,f)quinoxi- There are some flavoring substances that line (MeIQx). Other minor compounds exert typical smoke flavor, but the smoke are 2-amino-9-H-pyrido(2,3,b)indole (AC); may also contain some health-hazardous 2-amino-3,4-dimethylimidazo(4,5,f)quino- compounds like polycyclic aromatic hydro-