Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …

This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

Thermal food processing has many beneficial consequences, although it also produces
some unintentional undesired effects, such as the formation of potentially mutagenic and …

Spices are commonly used as flavour enhancer and natural antioxidants in processed meat
products. However, effect of spices on the formation of carcinogens especially heterocyclic …

The antioxidant activity change of breads added with grape seed extract (GSE) was
investigated. The results showed that bread with the addition of GSE had stronger …

Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic
amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of …

Although various inhibitors have been employed to react with phenylacetaldehyde to form
adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] …

Sugarcane (Saccharum officinarum L.) molasses, rich in phenolic compounds, is an
undervalued coproduct during sugar production. However, limited attention was paid to the …

The effect of different levels of allspice and perilla frutescens seed extract (ASE and PSE) on
the formation of heterocyclic amines (HCAs) in pan-fried chicken meat patties and the …

Background Although prooxidant activities have also been described, phenolic compounds
can act as chelating and free radical scavengers. These protective functions would be their …