Heterocyclic aromatic amines (HAAs) are defined as a major class of poisonous compounds
formed from proteinaceous foods during heat processing and flavour-forming. These …

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

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 …

Grilling muscle foods involves high temperatures that lead to production of cooking
toxicants, such as heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons …

The effect of onion and garlic on the formation of polycyclic aromatic hydrocarbons (PAHs)
was evaluated by comparing the concentrations of PAHs in meat and gravy samples coming …

The inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation
were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins …

Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent
mutagenicity in bacteria mutagenicity test, and some of them have been classified by the …

The correlation between radical scavenging capacity and inhibitory activity in PhIP formation
of 12 food‐derived antioxidative phenolic compounds was investigated. Very poor …

The effects of direct addition of low and medium molecular weight chitosan at different levels
(0.25, 0.50, 0.75 and 1%) to beef chops on the formation of heterocyclic aromatic amines …

This Ph. D. study presents an experimental investigation on the effect of binary, ternary and
quartet combinations of fly ash (FA), silica fume (SF), ground granulated blast furnace slag …