Consumption of thermally processed meat containing carcinogenic compounds (polycyclic aromatic hydrocarbons and heterocyclic aromatic amines) versus a risk of …
S Bulanda, B Janoszka - … journal of environmental research and public …, 2022 - mdpi.com
(1) Background: Thermal treatment of high-protein food may lead to the formation of
mutagenic and carcinogenic compounds, eg, polycyclic aromatic hydrocarbons and …
mutagenic and carcinogenic compounds, eg, polycyclic aromatic hydrocarbons and …
Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products
Background Toxic compounds in processed meat are considered major human health
hazards. However, the effects of natural products on the reduction of potential carcinogenic …
hazards. However, the effects of natural products on the reduction of potential carcinogenic …
Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: a review
SAO Adeyeye - Polycyclic Aromatic Compounds, 2020 - Taylor & Francis
This review was carried to assess the occurrence and nature of heterocyclic amines (HCAs)
and polycyclic aromatic hydrocarbons (PAHs) in cooked meat products. HCAs are a group of …
and polycyclic aromatic hydrocarbons (PAHs) in cooked meat products. HCAs are a group of …
[HTML][HTML] Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies
Abstract Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens which
are produced in food during their processing and thermal treatment. Consumption of such …
are produced in food during their processing and thermal treatment. Consumption of such …
Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats
Heterocyclic aromatic amines (HAA s), the potential mutagens/carcinogens, are formed
during cooking meat at higher temperature. The current study was designed to evaluate the …
during cooking meat at higher temperature. The current study was designed to evaluate the …
Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review
MS Alaejos, V González, AM Afonso - Food Additives and …, 2008 - Taylor & Francis
This review covers the bibliographic data from the last 10 years on the possible
carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red …
carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red …
Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk?
J Trafialek, W Kolanowski - … journal of food sciences and nutrition, 2014 - Taylor & Francis
Abstract N-Nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic
hydrocarbons (PHAs) are examples of carcinogenic substances, which are formed during …
hydrocarbons (PHAs) are examples of carcinogenic substances, which are formed during …
Effect of household cooking methods and some food additives on polycyclic aromatic hydrocarbons (PAHs) formation in chicken meat.
N El-Badry - 2010 - cabidigitallibrary.org
This research was carried out to threw the light on formation of polycyclic aromatic
hydrocarbons (PAHs) in the cooked chicken meat as affected by the household common …
hydrocarbons (PAHs) in the cooked chicken meat as affected by the household common …
Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats
JG Lee, SY Kim, JS Moon, SH Kim, DH Kang, HJ Yoon - Food chemistry, 2016 - Elsevier
Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat is
cooked using high-temperature methods, such as grilling directly over an open flame. PAHs …
cooked using high-temperature methods, such as grilling directly over an open flame. PAHs …
[HTML][HTML] Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing
Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are organic food
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …