Cancer is one of the highest causes of death globally, which is believed to be mainly
contributed by unhealthy diet. This review illustrated the formation mechanisms, detection …

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 …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

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

Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk
of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for …

Background Toxic compounds in processed meat are considered major human health
hazards. However, the effects of natural products on the reduction of potential carcinogenic …

Cooking improves digestibility, palatability, and microbiological profile of meats, but can
produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and …

Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …

With rising consumer awareness of health and wellness, the demand for enhanced food
safety is rapidly increasing. The generation of chemical contaminants during the thermal …

Texture and color are some of the most important qualitative features of meat and its
products. They affect the acceptance among consumers, and they are very important …