Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

Research in the field of the Maillard reaction has developed rapidly in recent years as a
result of not only the application of improved analytical techniques, but also of the realisation …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6
and 0.8 g/100g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus …

At this point in time, the evidence of a link between well-done meat intake and the incidence
of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have …

A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat
is cooked to medium and well-done states. The precursors of these compounds are natural …

Background Meat and fish are currently the main sources of proteins necessary for a healthy
diet. Cooking proteinaceous food helps reduce biological risks and produce odor-active …

The effect of black pepper on the formation of heterocyclic aromatic amines (HCAs) in high-
fat meatball fried at three different frying temperatures (175° C, 200° C, and 225° C) was …

The efficacy of polyphenol-rich dried apple peel extract (DAPP) to inhibit the formation of
heterocyclic aromatic amines (HCAs) during frying of beef patties was assessed after DAPP …