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Structure-dependent inhibition of heterocyclic amines and advanced glycation end products by chemical modified chitosans in air-fried beef patties: Balancing safety and flavor quality. [PDF]

Food Chem X
Quan W, Liu J, Liu S, Zhou L, Wu Z, Lou A, Liu Y, Shen Q, Zeng M, Chen J, Xue C, Yang D, Mo L.   +12 more
europepmc   +1 more source

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines [PDF]

Food Frontiers, 2020
Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods.
Deng-Jye Yang, Jesus Simal-Gandara, Hui Cao   +2 more
exaly   +2 more sources

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods

Meat Science, 2014
Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ MeIQx, 4,8-DiMeIQx, PhIP,
Ali Üren, Hasan Keşkekoğlu
exaly   +2 more sources

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Formation of heterocyclic aromatic amines in model systems

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 2004
Heterocyclic aromatic amines (HAs) are mutagenic and carcinogenic substances that are formed in significant amounts during heating of meat or fish at temperatures of at least 150 degrees C. To investigate the chemistry lying behind the formation of these harmful substances model systems were established.
exaly   +3 more sources

Aromatic Amines, Nitroarenes, and Heterocyclic Aromatic Amines

1999
Publisher Summary This chapter describes the aromatic amines, nitroarenes, and heterocyclic aromatic amines. Aromatic amines are important intermediates for the production of polymers, pesticides, rubber chemicals, dyes, pigments, and pharmaceuticals.
G. Sabbioni, E. Richter
openaire   +1 more source

Analysis of heterocyclic aromatic amines

Analytical and Bioanalytical Chemistry, 2007
Heterocyclic aromatic amines are formed in protein and amino acid-rich foods at temperatures above 150 degrees C. Of more than twenty heterocyclic aromatic amines identified ten have been shown to have carcinogenic potential. As nutritional hazards, their reliable determination in prepared food, their uptake and elimination in living organisms ...
openaire   +2 more sources