Heterocyclic aromatic amines (HAAs) are defined as a major class of poisonous compounds
formed from proteinaceous foods during heat processing and flavour-forming. These …

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

Heterocyclic aromatic amines (HAAs) as probable carcinogenic substances are mainly
generated in meat products during thermal processing. Numerous studies have contributed …

In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds,
to reduce the oxidation and formation of harmful compounds resulting from cooking, were …

Herein, the effect of direct and indirect barbecue cooking processes, including different
cooking degrees (medium and well done), on the formation of polycyclic aromatic …

Different food processing methods, eg fermentation, grilling, frying, etc., to improve food
sensory attributes or shelf-stability are typically employed in different cuisines worldwide …

Thermal processing is the most important and popular domestic cooking method. More than
30 heterocyclic aromatic amines have been identified in cooked meat using various …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated
in thermal‐processed food. Natural polyphenols have been widely used for inhibiting the …

Heterocyclic aromatic amines (HAAs) are hazardous carcinogenic/mutagenic compounds
formed during heat exposure of meat products. The purpose of the present study was to …

This study was designed to determine the formation of heterocyclic aromatic amines (HCAs)
in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with …