Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

Food Chemistry

Volumn 157, Issue , 2014, Pages 105-110

  Lewandowska, Anna ^a   Przychodzeń, Witold ^a   Kusznierewicz, Barbara ^a   Kołodziejski, Dominik ^a   Namieśnik, Jacek ^a   Bartoszek, Agnieszka ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Chemical detoxification; Heterocyclic aromatic amines; Isothiocyanates; Pork burger

Indexed keywords

AMINES; CARCINOGENS; CHEMICAL CONTAMINATION; DETOXIFICATION; DISEASES; MEATS; THIOUREAS;

BRASSICA VEGETABLES; HETEROCYCLIC AROMATIC AMINES; INVERSE CORRELATION; ISOTHIOCYANATES; MEAT CONSUMPTION; MUTAGENIC ACTIVITY; PORK BURGER; PROCESSED MEAT;

THERMAL PROCESSING (FOODS);

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; AMINE; ISOTHIOCYANIC ACID DERIVATIVE; CARCINOGEN; HETEROCYCLIC COMPOUND; MUTAGENIC AGENT;

ARTICLE; CHEMICAL MUTAGENESIS; CHROMATOGRAPHY; CONJUGATE; CONTROLLED STUDY; DETOXIFICATION; EX VIVO STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT INDUSTRY; MUTAGENIC ACTIVITY; MUTAGENICITY; NONHUMAN; WHITE CABBAGE; ANALYSIS; BRASSICA; CHEMISTRY; HUMAN; INCIDENCE; MEAT; RISK FACTOR;

BRASSICA; CARCINOGENS; HETEROCYCLIC COMPOUNDS; HUMANS; INCIDENCE; ISOTHIOCYANATES; MEAT; MUTAGENS; RISK FACTORS;

EID: 84895533247     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.082     Document Type: Article

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