Journal Article10.1016/J.FOODCHEM.2021.130484
Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline.
Qiaochun Chen,Chaoyi Xue,Jing Chen,Zhiyong He,Zhaojun Wang,Fang Qin,Qin Wang,Qiuqin Cao,Fatih Oz,Emel Oz,Jie Chen,Maomao Zeng +11 more
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TL;DR: In this paper, the effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated.
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About: This article is published in Food Chemistry. The article was published on 15 Dec 2021. The article focuses on the topics: Adduct & Proline.
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Citations
Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages
TL;DR: In this article , the authors evaluated changes in flavor, heterocyclic aromatic amines (HAAs), and quality characteristics of roasted chicken drumsticks at three different processing stages: marinating (MS), low-temperature roasting (LRS), and high temperature roasting, and concluded that the aldehydes and ketones are responsible for the PhIP, Harman, and Norharman formation.
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Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems.
Peng-Fei Deng,Chaoyi Xue,Zhiyong He,Zhaojun Wang,Fang Qin,Emel Oz,Jie Chen,Aly Farag El Sheikha,Charalampos Proestos,Fatih Oz,Maomao Zeng +10 more
TL;DR: In this article , single and synergistic effects of non-precursor amino acids (cysteine, methionine, proline, histidine, arginine, and leucine) on scavenging reactive carbonyls were investigated to find out promising combination partners.
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Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon
TL;DR: In this paper , the impact of different woodchips (beech, oak, pear, and apple) on the contents of heterocyclic aromatic amines (HAAs) and quality characteristics of smoked bacon was investigated.
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Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS.
Peng-Fei Deng,Yang Chen,Siying Xie,Chaoyi Xue,Zhiyong He,Qiuming Chen,Zhaojun Wang,Fang Qin,Jie Chen,Maomao Zeng +9 more
TL;DR: In this article, 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).
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The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC.
Liwen Jiang,Kuat B. Akizhanov,Yong Li,Chaoyi Xue,Zhiyong He,Zhaojun Wang,Fang Qin,Jie Chen,Maomao Zeng +8 more
TL;DR: In this paper, the effects of yellow mustard and its characteristic component allyl isothiocyanate (AITC) on the formation of 2-amino-y1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) in roast beef patties and PhIP-producing model systems were investigated.
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