… Heterocyclic aromatic amines can be formed during cooking … about heterocyclic aromatic
amines that can be formed during the … , and biochemical changes occur in meat. As a result, the …

… On the other hand, PAHs in cooked meat products are formed … of heterocyclic aromatic
amines and PAHs in cooked meat … Carcinogenicity of PAHs has been linked to biochemical …

… produced in food during frying and grilling are nitrosamines, aromatic amines, cholesterol …
the amount of HCA and PAH formation in cooked meats and processed foods. However, there …

… formation of heterocyclic aromatic amines (HAAs) has been related to the declared
carcinogenicity of processed meats… of cooking/frying (~200 C), and pyrolytic HAAs are formed by …

… for HAAs formation, also contributes to the unique flavors and aromas of cooked meat
products, this review investigates the potential effects of inhibiting HAAs formation on flavor …

… the role of HAAs and cooked meat in cancer risk is their … , and estimating HAA intake formed
in cooked meats at the parts-per-… of HAA formation, mutagenesis and carcinogenesis, the …

… , 2B) are mainly found in meat and meat products. PAHs are … relies on the direct biochemical
interaction between intact bacterial … The imidazole ring in condensed aromatic amines is …

… the treatment lead to the formation of heterocyclic aromatic amines (HAAs) and polycyclic …
Many factors affect PAHs formation in cooked meat, such as: temperature, cooking time, fat …

… ] pyridine (PhIP), a heterocyclic amine found in cooked meat. It can also be minimized if the
… pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. …

… cooking methods (deep-fat frying and barbecuing) on the formation of four potentially carcinogenic
heterocyclic … a series of biochemical reactions alter the structure of meat proteins. The …