Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment - Gibis, Monika (Comprehensive reviews in food science and food safety, 2016)
Keywords: amino acids; analytical methods; antioxidants; aromatic amines; biochemical pathways; carbohydrates; carcinogens; cooked foods; cooking; DNA adducts; enzymes; excretion; flavor; heat transfer; heat treatment; heterocyclic aromatic amines; humans; ingredients; ions; Maillard reaction; marinating; meat; minerals; mutagenicity; neoplasms; nutrients; precursors; protein sources; protein structure; questionnaires; risk; risk assessment; temperature; texture; vitamins; β‐carbolines; meat; β-carbolines; heterocyclic aromatic amines; antioxidants; precursors