Marinades Matter: Inhibiting the Formation of Carcinogenic Heterocyclic Aromatic Amines in Foods Through Smarter Cooking Methods
Loading...
Authors
Olsen, Kali
Issue Date
2018-03-23
Type
Other
Language
en_US
Keywords
Cooking methods , Heterocyclic aromatic amine
Alternative Title
Abstract
The purpose of this study was to explore the relationship between cooking methods and carcinogenic Heterocyclic Aromatic Amine (HAA) formation in order to better understand the causes of their formation and, more importantly, to illuminate cooking methods and techniques to implement to best decrease and/or eliminate their levels in food items, thus decreasing their mutagenic effects in the human population.