Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

Food Additives and Contaminants - Part A

Volumn 27, Issue 8, 2010, Pages 1060-1071

  Jahurul, M H A ^a   Jinap, S ^a   Ang, S J ^a   Abdul Hamid, A ^a   Hajeb, P ^a   Lioe, H N ^a,b   Zaidul, I S M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

Cooked foods; Exposure assessment; Heterocyclic amines

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,7,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; AMINE; UNCLASSIFIED DRUG; CARCINOGEN; HETEROCYCLIC COMPOUND; PYRIDINE DERIVATIVE; QUINOLINE DERIVATIVE; QUINOXALINE DERIVATIVE;

ADULT; AGED; ARTICLE; CHICKEN; COOKING; DIETARY INTAKE; FEMALE; FISH; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; HUMAN; INTERVIEW; MALAYSIA; MALE; MEAT; NORMAL HUMAN; PRIORITY JOURNAL; QUESTIONNAIRE; ADOLESCENT; ANALYSIS; ANIMAL; CROSS-SECTIONAL STUDY; DIET; FOOD CONTAMINATION; HEAT; ISOLATION AND PURIFICATION; LIMIT OF DETECTION; MIDDLE AGED; NUTRITION; SEA FOOD; YOUNG ADULT;

ADOLESCENT; ADULT; AGED; AMINES; ANIMALS; CARCINOGENS; CROSS-SECTIONAL STUDIES; DIET; FEMALE; FISHES; FOOD CONTAMINATION; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; HUMANS; LIMIT OF DETECTION; MALAYSIA; MALE; MEAT; MIDDLE AGED; NUTRITION SURVEYS; PYRIDINES; QUINOLINES; QUINOXALINES; SEAFOOD; YOUNG ADULT;

EID: 77954211479     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440041003801190     Document Type: Article

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