4.7 Review

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana

Muhammad Modassar Ali Nawaz Ranjha et al.

Summary: Banana is famous for its nutritional value and medicinal properties. Not only can the flesh of banana be consumed, but all parts of the banana can be processed and used, such as banana chips, banana powder, banana biscuits, and banana juice.

FOOD REVIEWS INTERNATIONAL (2022)

Review Pharmacology & Pharmacy

A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum)

Muhammad Modassar Ali Nawaz Ranjha et al.

Summary: Pomegranate is a therapeutic fruit rich in various bioactive compounds, showing antioxidant, anti-hypertensive, cardioprotective, anti-diabetic, and anti-carcinogenic properties, with potential benefits in preventing prostate cancer, reducing colon inflammation, improving renal function, and inhibiting metastatic melanoma growth.

ADVANCES IN TRADITIONAL MEDICINE (2021)

Article Food Science & Technology

The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

Xiangxiang Bao et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Review Food Science & Technology

Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Seung Yun Lee et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Horticulture

Extraction of Polyphenols from Apple and Pomegranate Peels Employing Different Extraction Techniques for the Development of Functional Date Bars

Muhammad Modassar Ali Nawaz Ranjha et al.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2020)

Article Food Science & Technology

Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks

Mateja Lusnic Polak et al.

CZECH JOURNAL OF FOOD SCIENCES (2020)

Article Agriculture, Dairy & Animal Science

Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds

Vasco A. P. Cadavez et al.

SMALL RUMINANT RESEARCH (2020)

Article Agriculture, Multidisciplinary

Effect of age on nutritional properties of Iberian wild red deer meat

Jose M. Lorenzo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Food Science & Technology

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

Hyun-Jin Lee et al.

FOOD SCIENCE OF ANIMAL RESOURCES (2019)

Article Agriculture, Multidisciplinary

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

Kubra Unal et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Agriculture, Dairy & Animal Science

Effect of gender on breast and thigh turkey meat quality

F. Galvez et al.

BRITISH POULTRY SCIENCE (2018)

Article Chemistry, Applied

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

Shabnam Sepahpour et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2018)

Review Biotechnology & Applied Microbiology

Advanced meat preservation methods: A mini review

Ubaid Ur Rahman et al.

JOURNAL OF FOOD SAFETY (2018)

Article Food Science & Technology

EFFECT OF DIFFERENT COOKING METHODS ON THE FORMATION OF AROMA COMPONENTS AND HETEROCYCLIC AMINES IN PORK LOIN

Zhengmao Yang et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Review Medicine, General & Internal

Potential health hazards of eating red meat

A. Wolk

JOURNAL OF INTERNAL MEDICINE (2017)

Article Food Science & Technology

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Mercan Merve Tengilimoglu-Metin et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Chengli Hou et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Formation of Free and Protein-Bound Heterocyclic Amines in Roast Beef Patties Assessed by UPLC-MS/MS

Jing Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Review Agriculture, Multidisciplinary

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Marianne N. Lund et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Biochemical Research Methods

Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products

Yan Yan et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2017)

Article Food Science & Technology

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat

Mercan Merve Tengilimoglu-Metin et al.

MEAT SCIENCE (2017)

Article Chemistry, Multidisciplinary

Determination of non-polar heterocyclic aromatic amines in roasted coffee by SPE-HPLC-FLD

Deimante Karpaviciute et al.

CHEMICAL PAPERS (2017)

Review Food Science & Technology

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Monika Gibis

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Review Oncology

Meat consumption and cancer risk: a critical review of published meta-analyses

Giuseppe Lippi et al.

CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY (2016)

Article Food Science & Technology

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

Ieva Rackauskiene et al.

FOOD RESEARCH INTERNATIONAL (2015)

News Item Oncology

Carcinogenicity of consumption of red and processed meat

Veronique Bouvard et al.

LANCET ONCOLOGY (2015)

Article Food Science & Technology

Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)

S. Jinap et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Fatih Oz et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

A. Raza et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Oncology

Risk Factors of Breast Cancer in the Eastern Mediterranean Region: A Systematic Review and Meta-Analysis

Nasim Namiranian et al.

ASIAN PACIFIC JOURNAL OF CANCER PREVENTION (2014)

Article Food Science & Technology

Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

Ozgul Ozdestan et al.

FOOD ANALYTICAL METHODS (2014)

Article Agriculture, Multidisciplinary

Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines

Daniela Natale et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef

E. D. Ruan et al.

MEAT SCIENCE (2014)

Article Biochemistry & Molecular Biology

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

Mylene Gobert et al.

FOOD & FUNCTION (2014)

Article Food Science & Technology

Toxicological issues associated with production and processing of meat

Tonu Puessa

MEAT SCIENCE (2013)

Article Agriculture, Multidisciplinary

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Olga Viegas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Effect of Eriodictyol on Glucose Uptake and Insulin Resistance in Vitro

Wei-Yun Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Analytical

Determination of azaarenes in oils using the LC-APCI-MS/MS technique: New environmental toxicant in food oils

Arkadiusz Szterk et al.

JOURNAL OF SEPARATION SCIENCE (2012)

Article Food Science & Technology

Occurrence of heterocyclic amines in cooked meat products

Kanithaporn Puangsombat et al.

MEAT SCIENCE (2012)

Review Food Science & Technology

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Maite Sanz Alaejos et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Article Chemistry, Applied

The formation of IQ type mutagens from Maillard reaction in ethanolic solution

Ming-Chang Wu et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Influence of Extra Virgin Olive Oil on the Formation of Heterocyclic Amines in Roasted Beef Steak

Jiyeong Lee et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts

Ahyoung Dong et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties

Kanithaporn Puangsombat et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Food Science & Technology

Heterocyclic amine content in commercial ready to eat meat products

Kanithaporn Puangsombat et al.

MEAT SCIENCE (2011)

Article Oncology

Meat Consumption and Risk of Lung Cancer Among Never-Smoking Women

Wei-Yen Lim et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2011)

Article Medicine, General & Internal

Risk of colorectal cancer in relation to frequency and total amount of red meat consumption. Systematic review and meta-analysis

Katarzyna Smolinska et al.

ARCHIVES OF MEDICAL SCIENCE (2010)

Article Food Science & Technology

Influence of Fructooligosaccharides and Garlic on Formation of Heterocyclic Amines in Fried Ground Beef Patties

Kyunghee Jung et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2010)

Article Food Science & Technology

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

Kanithaporn Puangsombat et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Nutrition & Dietetics

Heterocyclic aromatic amine intake increases colorectal adenoma risk: findings from a prospective European cohort study

Sabine Rohrmann et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)

Article Food Science & Technology

Presence of heterocyclic aromatic amines (HAs) in smoked Provola cheese from Calabria (Italy)

C. Naccari et al.

FOOD AND CHEMICAL TOXICOLOGY (2009)

Article Agriculture, Multidisciplinary

Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Mariana Costa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Quantification of Heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: A comparison of two methods

Ute Jautz et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Armindo Melo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Review Biochemical Research Methods

Analytical methods applied to the determination of heterocyclic aromatic amines in foods

M. Sanz Alaejos et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2008)

Article Agriculture, Multidisciplinary

Inhibitory effect of fruit extracts on the formation of heterocyclic amines

Ka-Wing Cheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties

Monika Gibis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Liquid chromatography - Tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)-imidazo[4,5-b]pyridine in cooked meats

R. Busquets et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast

Rosa Busquets et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Food Science & Technology

Effects of rosemary extracts on the reduction of heterocyclic amines in beef patties

S. Y. Tsen et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Biochemical Research Methods

Formation and stability of heterocyclic amines in a meat flavour model system - Effect of temperature, time and precursors

M Bordas et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Article Biochemical Research Methods

Formation of heterocyclic aromatic amines in model systems

M Murkovic

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Review Biochemical Research Methods

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

P Vitaglione et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)

Article Food Science & Technology

Chemistry, formation and occurrence of genotoxic heterocyclic aromatic amines in fried products

M Murkovic

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2004)

Article Food Science & Technology

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

E Persson et al.

FOOD AND CHEMICAL TOXICOLOGY (2003)

Article Pharmacology & Pharmacy

Iron toxicity and antioxidant nutrients

CG Fraga et al.

TOXICOLOGY (2002)

Article Biotechnology & Applied Microbiology

Metabolic oxidation of carcinogenic arylamines by P450 monooxygenases: theoretical support for the one-electron transfer mechanism

JC Sasaki et al.

MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2002)

Article Food Science & Technology

Carotenoids from tomatoes inhibit heterocyclic amine formation

P Vitaglione et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)

Article Food Science & Technology

Screening for heterocyclic amines in chicken cooked in various ways

A Solyakov et al.

FOOD AND CHEMICAL TOXICOLOGY (2002)

Article Environmental Sciences

US dietary exposures to heterocyclic amines

KT Bogen et al.

JOURNAL OF EXPOSURE ANALYSIS AND ENVIRONMENTAL EPIDEMIOLOGY (2001)

Article Food Science & Technology

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Z Balogh et al.

FOOD AND CHEMICAL TOXICOLOGY (2000)