Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat-Reference-Cited by-同舟云学术

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Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

Published:2016-04-27 Issue:1 Volume:41 Page:e12819
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Khan Mohammad Rizwan¹,Naushad Mu¹,Alothman Zeid Abdullah¹,Algamdi Mohammed Saad¹,Alsohaimi Ibrahim Hotan¹,Ghfar Ayman Abdul¹

Affiliation:

1. Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia

Funder

National Plan for Science, Technology and Innovation (MAARIFAH)

King Abdulaziz City for Science and Technology, Kingdom of Saudi Arabia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12819/fullpdf

Reference47 articles.

1. Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review;Alaejos;Food Addit. Contam. Part A,2008

2. Meat intake and cooking techniques: associations with pancreatic cancer;Anderson;Mutat Res,2002

3. Kinetics of formation of polar heterocyclic amines in a meat model system;Arvidsson;J. Food Sci.,1997

4. Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties;Balogh;Food Chem. Toxicol.,2000

5. Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food;Barcelo-Barrachina;J. Chromatogr. A,2006

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