Zobrazeno 1 - 10
of 1 445
pro vyhledávání: '"Heterocyclic amine"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Introduction2-Amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP), a heterocyclic amine (HAA), is found in meat products heated at high temperatures. However, PhIP is a mutagenic and potential carcinogenic compound. Cassiae semen, a type of medi
Externí odkaz:
https://doaj.org/article/a269b2122e1b45598d0b467f12d67f81
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101100- (2024)
In this study, the influence of pre-regulation of the water content (5–25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indicated that pre-regulation of the water content reduced the generation
Externí odkaz:
https://doaj.org/article/b01b2815125b4452bcb80beaafd9a234
Publikováno v:
Food Frontiers, Vol 4, Iss 1, Pp 289-296 (2023)
Abstract The aim of the present work was to evaluate different structures of flavonoids interfering with the cytotoxicity of heterocyclic amines (HCA). Eight flavonoids with similar structure including myricetin, rutin, fisetin, quercetin, myricetrin
Externí odkaz:
https://doaj.org/article/6d914e9e25884d1c8c9a7b3a4c750531
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100559- (2023)
Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines. And the inhibition effect and underline mechanism were investigated by analyzing the variations
Externí odkaz:
https://doaj.org/article/a763d856e968410da4a482274f649317
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100406- (2023)
The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in th
Externí odkaz:
https://doaj.org/article/98f69209302c457fb5e729859f400fae
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 01, Pp 168-174 (2022)
Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods. These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic. With the development
Externí odkaz:
https://doaj.org/article/7df988c093e54072a8a15cb6652a92f8
Autor:
Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1732-1739 (2022)
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylate
Externí odkaz:
https://doaj.org/article/2115cf96858642dba168d5a05cdc44cb
Autor:
Hilal Pekmezci, Burhan Basaran
Publikováno v:
Foods, Vol 12, Iss 12, p 2320 (2023)
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee,
Externí odkaz:
https://doaj.org/article/3d4e9d3b94b4463199906484063f660c
Publikováno v:
Acta Crystallographica Section E: Crystallographic Communications, Vol 76, Iss 3, Pp 298-302 (2020)
The crystal structure of the title compound, C10H13N·3H2O, a heterocyclic amine, was determined in the presence of water. The compound co-crystallizes with three water molecules in the asymmetric unit, which leads to the formation of hydrogen bondin
Externí odkaz:
https://doaj.org/article/f355677750924a7497ddb23a278b2f18
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