Hazards and risks of process related contaminants in feed and foods of animal origin formed as a result of heating

No abstract is available for this paper.

• Publication year

  2019

• Venue

  Chemical hazards in foods of animal origin

• Publication date

  2019-01-01

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.3920/978-90-8686-877-3_11
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Furan and alkylated furans in heat processed food, including home cooked products.

  2018cited by this paper
• Low dose assessment of the carcinogenicity of furan in male F344/N Nctr rats in a 2-year gavage study.

  2017cited by this paper
• Acridine derivatives (PANHs, azaarenes) in raw, fried or grilled pork from different origins, and PANH formation during pork thermal processing

  2015cited by this paper
• Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.

  2015cited by this paper
• Investigation of possible endogenous formation of furan in Fischer-344 rat

  2013cited by this paper
• Toxicology and risk assessment of acrolein in food.

  2011cited by this paper
• Application of the Margin of Exposure (MOE) approach to substances in food that are genotoxic and carcinogenic: example: CAS No: 105650-23-5 PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine).

  2010cited by this paper
• Application of the Margin of Exposure (MOE) approach to substances in food that are genotoxic and carcinogenic.

  2010cited by this paper
• Determination of total 3‐chloropropane‐1,2‐diol (3‐MCPD) in edible oils by cleavage of MCPD esters with sodium methoxide

  2008cited by this paper
• Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Significance in the formation of 3-MCPD

  2008cited by this paper
• An absorption study of dietary administered acrylamide in swine.

  2007cited by this paper
• Approaches to the risk assessment of genotoxic carcinogens in food: a critical appraisal.

  2006cited by this paper
• Carry over (transfer) of feed-borne acrylamide into eggs, muscle, serum, and faeces - a pilot study with Japanese quails (Coturnix coturnix japonica).

  2005cited by this paper
• Acrylamide–occurrence in mixed concentrate feed for dairy cows and carry-over into milk

  2005cited by this paper
• Effects of various additives on the formation of heterocyclic amines in fried fish fibre

  2001cited by this paper
• Polycyclic aromatic hydrocarbons in the diet.

  1999cited by this paper
• A comparison of the tumors induced by coal tar and benzo[a]pyrene in a 2-year bioassay.

  1998cited by this paper
• Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

  1998cited by this paper
• Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.

  1995cited by this paper
• Toxicokinetics of a single 50 mg/kg oral dose of [2,3-14C]acrylamide in White Leghorn hens.

  1995cited by this paper
• Induction of hepatocellular carcinoma in nonhuman primates by the food mutagen 2-amino-3-methylimidazo[4,5-f]quinoline.

  1994cited by this paper
• Dose-response study of MeIQx carcinogenicity in F344 male rats.

  1994cited by this paper
• Exposure to heterocyclic amines.

  1993cited by this paper
• Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system.

  1993cited by this paper
• Aldehydes: occurrence, carcinogenic potential, mechanism of action and risk assessment.

  1991cited by this paper
• Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry

  1987cited by this paper
• Capillary Gas Chromatography-Mass Spectrometric Analysis of Cooked Ground Beef Aroma

  1986cited by this paper
• Induction of hepatocellular carcinoma and highly metastatic squamous cell carcinomas in the forestomach of mice by feeding 2-amino-3,4-dimethylimidazo[4,5-f]quinoline.

  1986cited by this paper
• Headspace sampling of cooked beef aroma using Tenax GC

  1984cited by this paper
• Nonacidic constituents of volatiles from cooked mutton

  1979cited by this paper
• Volatile flavour components of eggs

  1975cited by this paper

• The Link Between Culture, Cuisine, And Cancer (A Nigerian Perspective)

  2025cites this paper