Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations-Reference-Cited by-同舟云学术

Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations

Published:2021-03-03 Issue:10 Volume:69 Page:3232-3246
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Qiaochun¹²,Xue Chaoyi¹²,He Zhiyong¹²^ORCID,Wang Zhaojun¹²,Qin Fang¹²,Chen Jie¹²,Zeng Maomao¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Guangdong Province

National First-Class Discipline Program of Food Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06885

Reference39 articles.

1. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

2. High-meat diets and cancer risk

3. Carcinogenicity of consumption of red and processed meat

4. Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat

5. Methemoglobin Formation and Characterization of Hemoglobin Adducts of Carcinogenic Aromatic Amines and Heterocyclic Aromatic Amines

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