… minor degree, onion showed inhibitory effects on the formation of MeIQx and 4,8-DiMeIQx.
Marinating with the different marinades had partially a slight promoting effect of the content of …

… on the effect of commercial marinades on the formation of meat … the commercial marinades
for their ability to inhibit HAA formation … Inhibitory effect of carbohydrates on the formation of …

The effect of a green tea marinade on the formation of … Different marinating times were assayed
and unmarinated … A green tea marinade catechin rich was prepared taking 1g of green …

… acid to poultry marinade solutions significantly inhibited the … The inhibition effect of vitamins
C and B, BHA and trolox … juice for example) decreased PAH formation in meat up to 70 % and …

… inhibited PhIP formation by 19.3–42.7% at relatively lower doses (5 and 10 mg), while they
exhibited better inhibitory effects against MeIQx formation … , CMC-Na marinade represents a …

… Results indicated that besides the antioxidant property which is a key factor in the inhibition
of HCAs formation, other factors in marinade ingredients, such as concentration of HCAs …

… Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines
in beef and chicken meatballs cooked by different techniques. International Journal of Food …

… The objective of this study was to study the inhibitory effect of Za'atar marinades on the
formation of polar and non-polar HCAs in fried beef patties. Besides, the present study also aims …

… inhibitory effect on formation of HAA was found when compounds with antioxidant activities
were used to marinate … improvement in the inhibition of the HAA formation compared to the …

… The inhibitory effect of carbohydrates on HAA formation has been reported by other
investigators. Skog and others (1992) demonstrated that when glucose and pure lactose, or lactose …