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

Author:

Lee Seung Yun,Yim Dong Gyun,Lee Da Young,Kim On You,Kang Hea Jin,Kim Hyeong Sang,Jang Aera,Park Tae Sun,Jin Sang Keun,Hur Sun Jin

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference131 articles.

1. Inhibition of heterocyclic aromatic amines in pork chops using complex marinades with natural antioxidants;Aaslyng;Food and Nutrition,2016

2. Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid;Achat;Food Chemistry,2016

3. Extrapolation of heterocyclic amine carcinogenesis data from rodents and nonhuman primates to humans;Adamson,1996

4. Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots;Ahn;Asian-Australasian Journal of Animal Sciences,2019

5. Factors that affect the content of heterocyclic aromatic amines in foods;Alaejos;Comprehensive Reviews in Food Science and Food Safety,2011

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