Zobrazeno 1 - 10
of 2 930
pro vyhledávání: '"heterocyclic amines"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 297-306 (2024)
Reactive carbonyl species (RCSs) are a class of active aldehydes and ketones. RCSs are formed in the body through a serious of reactions such as lipid oxidation and glycolysis as well as through lipid oxidation and the Maillard reaction during food p
Externí odkaz:
https://doaj.org/article/6d2b302288364e5f884a56228d59ebe3
Autor:
Tiantian Huang
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
To effectively inhibit the formation of heterocyclic amines (HAs) is crucial for human health. Plant extracts with strong antioxidant activity could be applied to meat processing to prevent the formation of HAs. The results indicated that red pepper
Externí odkaz:
https://doaj.org/article/0bdc94b5ea4e4cea92817a52bbab1281
Autor:
S. Thanga Prasath, C. Navaneethan
Publikováno v:
IEEE Access, Vol 12, Pp 99453-99468 (2024)
Abstract Colorectal cancer (CRC) is a serious health problem globally, needing early identification for optimal treatment. Ingestion of mutagens such as heterocyclic amines (HCA), which are produced when meat is cooked at high temperatures, is believ
Externí odkaz:
https://doaj.org/article/0e79ecd09ee54922806c0a01f2fdedeb
Autor:
Omar M. Alatawi
Publikováno v:
Journal of Saudi Chemical Society, Vol 28, Iss 3, Pp 101834- (2024)
The target compounds 4-(((1H-heteraryl)imino)methyl)-N,N-bis(4-(((4-((4-nitrophenyl) diazenyl)phenyl)imino)methyl)phenyl)aniline (7a-q) were prepared starting with 4,4′-diformyltriphenyl amine (2) which subjected to react with N-bromosuccinimide to
Externí odkaz:
https://doaj.org/article/0ebf63e7f0cd4b79a3a12c2f762d2ade
Publikováno v:
Food Frontiers, Vol 4, Iss 4, Pp 1913-1926 (2023)
Abstract Photocatalysis‐based advanced oxidation technologies have been developed as an attractive strategy for degrading pollutants. However, the question of how to increase removal specificity without sacrificing the degradation effect remains a
Externí odkaz:
https://doaj.org/article/36bbfe9c93b149d49dedac50d48f1d9a
Publikováno v:
Shipin Kexue, Vol 44, Iss 21, Pp 121-130 (2023)
Objective: The purpose of this study was to optimize the roasting process for Xinjiang Nang pit-roasted lamb meat and explore the effects of variable-temperature roasting on the roasting loss percentage, color, tenderness, and heterocyclic aromatic a
Externí odkaz:
https://doaj.org/article/7fef9e48876b4059b23b8285e3a8cba2
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100862- (2024)
Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the
Externí odkaz:
https://doaj.org/article/98c855f66085437bb58d66afea0927e4
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 211-220 (2023)
Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) a
Externí odkaz:
https://doaj.org/article/5188aae4d0f848829320439287d16bbd
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100936- (2023)
In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium n
Externí odkaz:
https://doaj.org/article/bc68381bef75428c9527aa71db4e91a4
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22183- (2023)
Heterocyclic amines and acetamide derivatives are known for their chemotherapeutic potential. Hence, in the present study, morpholine was taken as a principal product and novel morpholine derivatives were designed, formulated, characterized, and scre
Externí odkaz:
https://doaj.org/article/e7ef9679f4b74cf39c614ce88c2851fb