Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting th...

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Detalles Bibliográficos
Autores principales: Wang, Haijie, Chu, Xiaoran, Du, Pengfei, He, Hongjun, He, Feng, Liu, Yaobo, Wang, Weiting, Ma, Yanli, Wen, Lei, Wang, Yuanshang, Oz, Fatih, Abd El-Aty, A.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534170/
https://www.ncbi.nlm.nih.gov/pubmed/37780237
http://dx.doi.org/10.1016/j.fochx.2023.100833

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534170/
https://www.ncbi.nlm.nih.gov/pubmed/37780237
http://dx.doi.org/10.1016/j.fochx.2023.100833

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