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Original Articles

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

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Pages 1060-1071 | Received 25 Jan 2010, Accepted 22 Mar 2010, Published online: 28 Jun 2010

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Chow-Feng Chiang, Po-Lin Liao, Kuo-Chiang Hsu, Jung-Yu Shen, Jau-Tien Lin & Deng-Jye Yang. (2022) Establishment of optimal QuEChERS conditions of various food matrices for rapid measurement of heterocyclic amines in various foods. Food Chemistry 380, pages 132184.
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Tauqeerunnisa Syeda & Jason R. Cannon. (2022) Potential Role of Heterocyclic Aromatic Amines in Neurodegeneration. Chemical Research in Toxicology 35:1, pages 59-72.
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Ainaatul Asmaa Ishak, Jinap Selamat, Rabiha Sulaiman, Rashidah Sukor, Emilia Abdulmalek & Nuzul Noorahya Jambari. (2019) Effect of Different Amino Acids and Heating Conditions on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and Its Kinetics Formation Using Chemical Model System. Molecules 24:21, pages 3828.
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Alam Zeb. 2019. Food Frying. Food Frying 365 406 .
M Madalena C Sobral, Sara C Cunha, Miguel A Faria & Isabel MPLVO Ferreira. (2018) Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Comprehensive Reviews in Food Science and Food Safety 17:2, pages 309-333.
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Ye Jiao, Yan Yan, Zhiyong He, Daming Gao, Fang Qin, Mei Lu, Mingyong Xie, Jie Chen & Maomao Zeng. (2018) Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems. Food & Function 9:6, pages 3126-3133.
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Mohammad Rizwan Khan, Mu Naushad, Zeid Abdullah Alothman, Mohammed Saad Algamdi, Ibrahim Hotan Alsohaimi & Ayman Abdul Ghfar. (2017) Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat. Journal of Food Processing and Preservation 41:1, pages e12819.
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Monika Gibis. (2016) Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety 15:2, pages 269-302.
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Y. Wang, T. Hui, Y.W. Zhang, B. Liu, F.L. Wang, J.K. Li, B.W. Cui, X.Y. Guo & Z.Q. Peng. (2015) Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus). Food Chemistry 167, pages 251-257.
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N.D.S. Hasnol, S. Jinap & M. Sanny. (2014) Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken. Food Chemistry 145, pages 514-521.
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L. M. Butler, J. A. Montague, W.-P. Koh, R. Wang, M. C. Yu & J.-M. Yuan. (2013) Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore. Carcinogenesis 34:8, pages 1794-1799.
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S. Jinap, M.S. Mohd-Mokhtar, A. Farhadian, N.D.S. Hasnol, S.N. Jaafar & P. Hajeb. (2013) Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Science 94:2, pages 202-207.
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M.H.A. Jahurul, S. Jinap, I.S.M. Zaidul, F. Sahena, A. Farhadian & P. Hajeb. (2013) Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian. Food Bioscience 1, pages 73-80.
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