[11] Kehlet, U., Meinert, L. and Aaslyng, M.D. (2011) The Effects of Addition of Antioxidants, Pan-Frying Temperature and Microwave Heating on Formation of Heterocyclic Aromatic Amines in Pork Products. 57th International Congress of Meat Science and Technology, Ghent, 7-12 August 2011. [12] Dong, A., Lee, J. and Shin, H.-S. (2011) Influence of Natural Food Ingredients on the Formation of Heterocyclic Amines in Fried Beef Patties and Chicken Breasts. Food Science and Biotechnology, 20, 359-365.
http://dx.doi.org/10.1007/s10068-011-0050-5 [13] Busquets, R., et al. (2006) Effect of Red Wine Marinades on the Formation of Heterocyclic Amines in Fried Chicken Breast. Journal of Agricultural & Food Chemistry, 54, 8376-8384.
http://dx.doi.org/10.1021/jf0616311 [14] Aaslyng, M., et al. (2013) Content of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork, Beef and Chicken Barbecued at Home by Danish Consumers. Meat Science, 93, 85-91.
http://dx.doi.org/10.1016/j.meatsci.2012.08.004 [15] Awney, H. (2011) The Effect of Green Tea and Olive Oil on the Mutagenic Activity of Heterocyclic Amines Extracted from Common Food Consumed in Saudi Arabia. International Journal of Food Sciences and Nutrition, 62, 295-302.
http://dx.doi.org/10.3109/09637486.2010.529070 [16] Cheng, K.-W., et al. (2007) Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines. Journal of Agricultural and Food Chemistry, 55, 10359-10365.
http://dx.doi.org/10.1021/jf071820z [17] Zhang, X.-L., et al. (2014) Phenolic Compounds from Origanum vulgare and Their Antioxidant and Antiviral Activities. Food Chemistry, 152, 300-306.
http://dx.doi.org/10.1016/j.foodchem.2013.11.153 [18] Teixeira, B., et al. (2013) Chemical Composition and Bioactivity of Different Oregano (Origanum vulgare) Extracts and Essential Oil. Journal of the Science of Food and Agriculture, 93, 2707-2714.
http://dx.doi.org/10.1002/jsfa.6089 [19] Radha Krishnan, K., et al. (2014) Antimicrobial and Antioxidative Effects of Spice Extracts on the Shelf Life Extension of Raw Chicken Meat. International Journal of Food Microbiology, 171, 32-40.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.011 [20] Damasius, J., et al. (2015) Assessment of the Influence of Some Spice Extracts on the Formation of Heterocyclic Amines in Meat. Food Chemistry, 126, 149-156.
http://dx.doi.org/10.1016/j.foodchem.2010.10.091 [21] Nobrega, E., et al. (2015) The Impact of Hot Air Drying on the Physical-Chemical Characteristics, Bioactive Compounds and Antioxidant Activity of Acerola (Malphigia emarginata) Residue. Journal of Food Processing and Preservation, 39, 131-141.
http://dx.doi.org/10.1111/jfpp.12213 [22] Vendramini, A.L. and Trugo, L.C. (2000) Chemical Composition of Acerola Fruit (Malpighia punicifolia L.) at Three Stages of Maturity. Food Chemistry, 71, 195-198.
http://dx.doi.org/10.1016/S0308-8146(00)00152-7 [23] De Rosso, V.V. and Mercandante, A.Z. (2005) Carotenoid Composition of Two Brazilian Genotypes of Acerola (Magpighia punicifolia L.) from Two Harvests. Food Research International, 38, 1073-1077.
http://dx.doi.org/10.1016/j.foodres.2005.02.023 [24] Realini, C., et al. (2015) Effects of Acerola Fruit Extract on Sensory and Shelf-Life of Salted Beef Patties from Grinds Differing in Fatty Acid Composition. Meat Science, 99, 18-24.
http://dx.doi.org/10.1016/j.meatsci.2014.08.008 [25] Abu-Reidah, I.M., et al. (2015) HPLC-DAD-ESI-MS/MS Screening of Bioactive Components from Rhus coriaria L. (Sumac) Fruits. Food Chemistry, 166, 179-191.
http://dx.doi.org/10.1016/j.foodchem.2014.06.011 [26] Skog, K. and Solyakov, A. (2002) Heterocyclic Amines in Poultry Products: A Literature Review. Food and Chemical Toxicology, 40, 1213-1221.
http://dx.doi.org/10.1016/S0278-6915(02)00062-5 [27] Szterk, A. and Jesionkowska, K. (2015) Influence of the Cold Storage Time of Raw Beef Meat and Grilling Parameters on Sensory Quality and Content of Heterocyclic Aromatic amines. LWT—Food Science and Technology, 61, 299-308.
http://dx.doi.org/10.1016/j.lwt.2014.12.005 [28] Gibis, M. and Weiss, J. (2010) Inhibitory Effect of Marinades with Hibiscus Extract on Formation of Heterocyclic Aromatic Amines and Sensory Quality of Fried Beef Patties. Meat Science, 85, 735-742.
http://dx.doi.org/10.1016/j.meatsci.2010.03.034 [29] Viegas, O., et al. (2012) Effect of Charcoal Types and Grilling Conditions on Formation of Heterocyclic Aromatic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Muscle Foods. Food and Chemical Toxicology, 50, 2128-2134.
http://dx.doi.org/10.1016/j.fct.2012.03.051 [30] Sinha, R., et al. (1998) Heterocyclic Amino Content of Pork Products Cooked by Different Methods and to Varying Degrees of Doneness. Food & Chemical Toxicology, 36, 289-297.
http://dx.doi.org/10.1016/S0278-6915(97)00159-2 [31] Smith, J.S., Ameri, F. and Gadgil, P. (2008) Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks. Journal of Food Science, 73, T100-T105.
http://dx.doi.org/10.1111/j.1750-3841.2008.00856.x [32] Lan, C.M. and Chen, B.H. (2002) Effect of Soy Sauce and Sugar on the Formation of Heterocyclic Amines in Marinated Foods. Food and Chemical Toxicilogy, 40, 989-1000.
http://dx.doi.org/10.1016/S0278-6915(02)00013-3 [33] Janoszka, B. (2010) Heterocyclic Amines and Azaarenes in Pan-Fried Meat and Its Gravy Fried without Additives and in the Presence of Onion and Garlic. Food Chemistry, 120, 463-473.
http://dx.doi.org/10.1016/j.foodchem.2009.10.039 [34] Damasius, J., Venskutonis, P.R., Ferracane, R. and Fogliano, V. (2011) Assessment of the Influence of Some Spice Extracts on the Formation of Heterocyclic Amines in Meat. Food Chemistry, 126, 149-156.
http://dx.doi.org/10.1016/j.foodchem.2010.10.091

  
comments powered by Disqus
FNS Subscription
E-Mail Alert
FNS Most popular papers
Publication Ethics & OA Statement
FNS News
Frequently Asked Questions
Recommend to Peers
Recommend to Library
Contact Us

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.