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

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Journal of Food Processing and Preservation

• Publication date

  2017-02-01

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1111/JFPP.12819
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat

  2015cited by this paper
• Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

  2015cited by this paper
• Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

  2015cited by this paper
• Biomonitoring of dietary heterocyclic amines and metabolites in urine by liquid phase microextraction: 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a possible biomarker of exposure to dietary PhIP.

  2013cited by this paper
• Identification of seafood as an important dietary source of heterocyclic amines by chemometry and chromatography-mass spectrometry.

  2013cited by this paper
• Formation and mitigation of heterocyclic aromatic amines in fried pork

  2013cited by this paper
• Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties.

  2012cited by this paper
• Occurrence of heterocyclic amines in cooked meat products.

  2012cited by this paper
• The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

  2011cited by this paper
• Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

  2010cited by this paper
• Mutagenic heterocyclic amine content in thermally processed offal products.

  2009cited by this paper
• Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines.

  2009cited by this paper
• New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry.

  2008cited by this paper
• Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

  2008cited by this paper
• Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

  2008cited by this paper
• Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.

  2007cited by this paper
• Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure.

  2007cited by this paper
• Antioxidant activity of a ginger extract (Zingiber officinale)

  2007cited by this paper
• Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food.

  2006cited by this paper
• Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

  2006cited by this paper
• Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food.

  2004cited by this paper
• Estimates of heterocyclic amine intake in the US population.

  2004cited by this paper
• Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

  2004cited by this paper
• Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods.

  2004cited by this paper
• Evaluation of a new model system for studying the formation of heterocyclic amines.

  2004cited by this paper
• Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions.

  2004cited by this paper
• Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants.

  2004cited by this paper
• Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

  2004cited by this paper
• Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.

  2003cited by this paper
• Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

  2003cited by this paper
• Heterocyclic amines in poultry products: a literature review.

  2002cited by this paper
• Analysis of total meat intake and exposure to individual heterocyclic amines in a case-control study of colorectal cancer: contribution of metabolic variation to risk.

  2002cited by this paper
• Meat intake and cooking techniques: associations with pancreatic cancer.

  2002cited by this paper
• Carotenoids from tomatoes inhibit heterocyclic amine formation

  2002cited by this paper
• Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties.

  2000cited by this paper
• Nutrition and dietary carcinogens.

  2000cited by this paper
• DNA adducts of heterocyclic amine food mutagens: implications for mutagenesis and carcinogenesis.

  1999cited by this paper
• Antioxidant spices reduce the formation of heterocyclic amines in fried meat

  1998cited by this paper
• Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

  1997cited by this paper
• Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference

  1997cited by this paper
• Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system

  1996cited by this paper
• Multistep carcinogenesis: a 1992 perspective.

  1992cited by this paper
• Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products.

  1992cited by this paper

• Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

  2025influential citation
• A Study on Production of Canned Minced Chicken and Pork and Formation of Heterocyclic Amines During Processing

  2025cites this paper
• Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu.

  2024cites this paper
• Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties.

  2024cites this paper
• Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices.

  2024cites this paper
• A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives

  2024cites this paper
• Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS

  2023cites this paper
• Quantification of hetero-cyclic amines from different categories of braised beef by optimized UPLC-TQ-XS/ESI method.

  2023cites this paper
• Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties.

  2022cites this paper
• Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods

  2022cites this paper
• The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs

  2022cites this paper
• Heterocyclic aromatic amines in food as mutagenesis factors

  2021cites this paper
• Heterocyclic amines formation and mitigation in processed meat and meat products: a review.

  2021cites this paper
• A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing

  2021cites this paper
• Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies.

  2021cites this paper
• Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids.

  2020cites this paper
• Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies.

  2020cites this paper
• The effective inhibition of the formation of heterocyclic aromatic amines via adding black pepper in fried tilapia fillets

  2020cites this paper
• Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake.

  2020cites this paper
• Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability.

  2020cites this paper
• Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling.

  2020cites this paper
• Revealing a key inhibitory mechanism of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline via trapping of methylglyoxal.

  2020cites this paper
• Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

  2020cites this paper
• The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines.

  2019cites this paper
• Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies

  2019cites this paper
• The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

  2019cites this paper
• Chemical Hazards in Thermally-Processed Foods

  2019cites this paper
• Emergence of mutagenic/carcinogenic heterocyclic amines in traditional Saudi chicken dishes prepared from local restaurants.

  2019cites this paper
• Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

  2019cites this paper
• Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

  2019cites this paper
• Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

  2018cites this paper
• Thin layer mathematical modeling of convective, vacuum and microwave drying of intact and brined onion slices

  2017cites this paper
• Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

  2017cites this paper