Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef-Reference-Cited by-同舟云学术

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

Published:2018-08-23 Issue:10 Volume:35 Page:1911-1927
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Sepahpour Shabnam¹,Selamat Jinap¹²,Khatib Alfi³,Manap Mohd Yazid Abdul⁴,Abdull Razis Ahmad Faizal¹²⁵,Hajeb Parvaneh⁶

Affiliation:

1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

2. Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia

3. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, International Islamic Universiti Malaysia, Kuantan, Malaysia

4. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

5. Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia

6. National Food Institute, Technical University of Denmark, Denmark

Funder

Ministry of Science Technology and Innovation (MOSTI) of Malaysia

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1488085

Reference56 articles.

1. Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

2. Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet: Influence of the genetic susceptibility to develop human cancer. A review

3. Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc

4. Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test

5. Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

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