Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential

Food and Chemical Toxicology

Volumn 45, Issue 11, 2007, Pages 2245-2253

  Randel, G ^a   Balzer, M ^a   Grupe, S ^b   Drusch, S ^a   Kaina, B ^b   Platt, K L ^b   Schwarz, K ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b JOHANNES GUTENBERG UNIVERSITY   (Germany)

Author keywords

Food mutagens; Frying; Heterocyclic aromatic amines; Lipids; Partitioning; Stability

Indexed keywords

AROMATIC AMINE; BETA CARBOLINE; BETA CARBOLINE DERIVATIVE; COCONUT OIL; CORN OIL; HARMAN; HETEROCYCLIC AMINE; HYDROPEROXIDE; LARD; MUTAGENIC AGENT; OIL; RAPESEED OIL; SUNFLOWER OIL;

ALKALINITY; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DEGRADATION; FOOD STORAGE; FRYING; LIPID OXIDATION; LIPOPHILICITY; MUTAGENIC ACTIVITY; SALMONELLA TYPHIMURIUM; THERMOSTABILITY;

AMINES; COOKERY; DIETARY FATS; DOSE-RESPONSE RELATIONSHIP, DRUG; HEAT; HETEROCYCLIC COMPOUNDS; MOLECULAR STRUCTURE; MUTAGENICITY TESTS; MUTAGENS; OXIDATION-REDUCTION; PLANT OILS; SALMONELLA TYPHIMURIUM; WATER;

ANIMALIA; SALMONELLA TYPHIMURIUM;

EID: 34548854223     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2007.05.020     Document Type: Article

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