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Marinades Matter: Inhibiting the Formation of Carcinogenic Heterocyclic Aromatic Amines in Foods Through Smarter Cooking Methods

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dc.contributor.author Olsen, Kali
dc.date.accessioned 2018-03-26T15:25:48Z
dc.date.available 2018-03-26T15:25:48Z
dc.date.issued 2018-03-23
dc.identifier.uri https://scholarworks.bridgeport.edu/xmlui/handle/123456789/2102
dc.description.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. en_US
dc.language.iso en_US en_US
dc.subject Cooking methods en_US
dc.subject Heterocyclic aromatic amine en_US
dc.title Marinades Matter: Inhibiting the Formation of Carcinogenic Heterocyclic Aromatic Amines in Foods Through Smarter Cooking Methods en_US
dc.type Other en_US
dc.institute.department College of Naturopathic Medicine en_US
dc.institute.name University of Bridgeport en_US
dc.event.location Bridgeport, CT en_US
dc.event.name Faculty Research Day en_US


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