Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.111006
Abstract: The release profiles of protein-bound heterocyclic amines (HAs) in beef myofibril protein (MP) model systems were investigated after different enzyme dosage or stages of digestion were simulated in vitro. The effects of co-digestion of pepper,… read more here.
Keywords: heterocyclic amines; digestion; protein bound; release profiles ... See more keywords
Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06393
Abstract: The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) during different processing stages was investigated in commercial raw materials to plant-based hamburger meats (PBHMs). Principal component analysis (PCA) was performed to explore… read more here.
Keywords: accumulation heterocyclic; heterocyclic amines; plant based; accumulation ... See more keywords
Transition-Metal-Free Regioselective Intermolecular Hydroamination of Conjugated 1,3-Dienes with Heterocyclic Amines.
Sign Up to like & getrecommendations! Published in 2022 at "Organic letters"
DOI: 10.1021/acs.orglett.2c00810
Abstract: The unique property of hexafluoroisopropanol (HFIP) enables the regioselective hydroamination of 1,3-dienes with nitrogen heterocycles in a Markovnikov manner in the presence of catalytic Brønsted acid. This transition-metal-free intermolecular hydroamination protocol is achieved under mild… read more here.
Keywords: heterocyclic amines; metal free; transition metal; hydroamination ... See more keywords
Heterocyclic Amines: New Ion-Pair Reagents for the Simultaneous Reversible Sorption of Noble Metal Chlorocomplexes on a Hyper-Crosslinked Polystyrene Sorbent
Sign Up to like & getrecommendations! Published in 2019 at "Analytical Letters"
DOI: 10.1080/00032719.2019.1700994
Abstract: Abstract An effective analytical technique was developed for noble metals (NMs) determination, including Ru, Rh, Pd, Ir, Pt and Au, in solutions following geological sample digestion using reversible sorption preconcentration on hyper-crosslinked polystyrene and inductively… read more here.
Keywords: crosslinked polystyrene; heterocyclic amines; noble metals; sorption ... See more keywords
Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12650
Abstract: Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these… read more here.
Keywords: formation; heterocyclic amines; amines polycyclic; polycyclic aromatic ... See more keywords
Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15078
Abstract: The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan-fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations,… read more here.
Keywords: amino acids; fried beef; formation; heterocyclic amines ... See more keywords
Heterocyclic amines formation and mitigation in processed meat and meat products: a review.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food protection"
DOI: 10.4315/jfp-20-471
Abstract: This review assesses heterocyclic amines (HCAs) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of… read more here.
Keywords: heterocyclic amines; meat products; formation; hcas ... See more keywords