Results 21 to 30 of about 468,328 (285)

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness

Food Science and Human Wellness, 2023
Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the ...
Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang, Lei Chen   +5 more
doaj   +1 more source

The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2020
The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble
Hojat Mirsadeghi, Alireza Alishahi, Mahdi Ojagh, Parastoo Pourashouri   +3 more
doaj   +1 more source

Processed Meat and Colorectal Cancer: A Review of Epidemiologic and Experimental Evidence [PDF]

, 2008
Processed meat intake may be involved in the etiology of colorectal cancer, a major cause of death in affluent countries. The epidemiologic studies published to date conclude that the excess risk in the highest category of processed meat-eaters is ...
Santarelli, Raphaëlle, L., Pierre, Fabrice, Pierre, Fabrice H.F., Santarelli, Raphaëlle L., Corpet, Denis E., Santarelli, Raphaëlle,   +5 more
core   +1 more source

Heterocycles 38. Biocatalytic Synthesis of New Heterocyclic Mannich Bases and Derivatives

Molecules, 2015
This paper describes the biocatalytic synthesis of new Mannich bases containing various heterocyclic rings (thiazole, furane, thiophene, pyridine) by applying the lipase catalyzed trimolecular condensation of the corresponding heterocyclic aldehydes with
Denisa Leonte, László Csaba Bencze, Csaba Paizs, Florin Dan Irimie, Valentin Zaharia   +4 more
doaj   +1 more source

The Effects of Cooking Temperatures and Times on the Formation of Aromatic Amines of Meatballs Derived from Sivas Province

Cumhuriyet Science Journal, 2022
In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples.
Özlem Pelin Can, Ayşegül Demir
doaj   +1 more source

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Separations, 2023
Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs).
Raheel Suleman, Muawuz Ijaz, Huan Liu, Alma D. Alarcon-Rojo, Zhenyu Wang, Dequan Zhang   +5 more
doaj   +1 more source

Clauson–Kaas pyrrole synthesis using diverse catalysts: a transition from conventional to greener approach

Beilstein Journal of Organic Chemistry, 2023
Pyrrole is an important aromatic heterocyclic scaffold found in many natural products and predominantly used in pharmaceuticals. Continuous efforts are being made to design and synthesize various pyrrole derivatives using different synthetic procedures ...
Dileep Kumar Singh, Rajesh Kumar
doaj   +1 more source

Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products [PDF]

BIO Web of Conferences, 2023
The scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the human ...
Utyanov Dmitry, Knyazeva Alexandra, Kulikovskii Andrey, Kurzova Anastasiya   +3 more
doaj   +1 more source

Facile construction of substituted pyrimido[4,5-d]pyrimidones by transformation of enaminouracil

Journal of Advanced Research, 2013
The reaction of 6-amino-1,3-dimethylpyrimidine-2,4(1H,3H)-dione (1) as a binucleophile with primary aromatic or heterocyclic amines and formaldehyde or aromatic (heterocyclic) aldehydes in a molar ratio (1:1:2) gave the pyrimido[4,5-d]pyrimidin-2,4-dione
Wafaa S. Hamama, Mohamed A. Ismail, Hanaa A. Al-Saman, Hanafi H. Zoorob   +3 more
doaj   +1 more source

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

Теория и практика переработки мяса, 2019
Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products.
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova   +3 more
doaj   +1 more source