Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis-Reference-Cited by-同舟云学术

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

Published:2020-11-27 Issue:1 Volume:20 Page:526-541
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Neves Thaís de Moura¹^ORCID,da Cunha Diogo Thimoteo²^ORCID,de Rosso Veridiana Vera³^ORCID,Domene Semíramis Martins Álvares¹^ORCID

Affiliation:

1. Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health Health and Society Institute, Federal University of São Paulo (UNIFESP) Santos Brazil

2. Multidisciplinary Laboratory in Food and Health, School of Applied Sciences University of Campinas (UNICAMP) Limeira Brazil

3. Laboratory of Bioactive Compounds in Food, Bioscience Department Health and Society Institute, Federal University of São Paulo (UNIFESP) Santos Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12650

Reference89 articles.

1. Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: A review;Adeyeye;Polycyclic Aromatic Compounds,2018

2. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

3. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

4. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques

5. Effect Sizes Based on Means

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