Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

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 …

Meat products are an important part in our daily diet, providing valuable nutrients for the
human body. However, heating processes cause the meat to become more appetizing with …

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

Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the
high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens …

At this point in time, the evidence of a link between well-done meat intake and the incidence
of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have …

The effects of different frying temperatures (150, 175, 200, 225 and 250° C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …

Beef and chicken meatballs with a 0.5%(w/w) pomegranate seed extract were cooked using
four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep …

Heterocyclic aromatic amines (HAAs) are formed in the crust of cooked meat products. Most
HAAs are carcinogenic in long-term animal studies. Besides precursors in raw materials …

The large yellow croaker (Pseudosciaena crocea) is one of the most commercially important
marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation …