Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake

Food and Chemical Toxicology

Volumn 36, Issue 9-10, 1998, Pages 879-896

  Skog, K I ^a   Johansson, M A E ^b   Jagerstad M I ^c  

^a LUND UNIVERSITY   (Sweden)

^b Swedish Meat Research Institute   (Sweden)

^c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cooked foods; Dietary intake; Fish; Food mutagens; Heterocyclic amines; Meat; Model systems; Pan residues

Indexed keywords

AMINO ACID; CARCINOGEN; CREATINE; FREE RADICAL; HETEROCYCLIC AMINE; MONOSACCHARIDE; MUTAGENIC AGENT;

COOKING; DIETARY INTAKE; FISH; FOOD; MEAT; MODEL; REVIEW;

AMINES; CARCINOGENS; COOKERY; DIET; FISH PRODUCTS; HEAT; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT; MUTAGENS; NEOPLASMS; TIME FACTORS;

ANIMALIA;

EID: 0031657862     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(98)00061-1     Document Type: Review

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