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Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting th...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Oz, A.M. Abd El-Aty
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2023-10-01
Schriftenreihe:Food Chemistry: X
Schlagworte:
Heterocyclic aromatic amines
Protein-rich foods
Inhibition mechanism
Formation mechanism
Toxicity
Distribution
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2590157523002766
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