Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

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作者： Hafiz Rehan,Nadeem ^[1] ; Saeed,Akhtar ^[1] ; Tariq,Ismail ^[1] ; Piero,Sestili ^[2] ; Jose Manuel,Lorenzo ^[3] ; Muhammad Modassar Ali Nawaz,Ranjha ^[4] ; Leonie,Jooste ^[5] ; Christophe,Hano ^[6] ; Rana Muhammad,Aadil ^[7]

作者单位： Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan. ^[1] Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy. ^[2] Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain. ^[3] Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. ^[4] Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan. ^[5] Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates. ^[6] Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France. ^[7] National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. ^[8]

关键词 carcinogens cooked meat heterocyclic aromatic amines inhibition natural antioxidants

DOI 10.3390/foods10071466

PMID 34202792

发布时间 2021-07-27

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Foods (Basel, Switzerland)

2021年10卷7期

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Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

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Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

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Foods (Basel, Switzerland)

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