Heterocyclic Amines in Muscle Foods Products
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (30 September 2017)
Special Issue Editor
Interests: antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants
Special Issue Information
Dear Colleagues,
Heterocyclic amines are a class of highly mutagenic and carcinogenic substances formed through the Maillard browning reaction. More than 25 HCAs have been isolated from cooked meats and other muscle-rich foods during frying, baking, roasting, grilling, and broiling at high temperatures. Due to the carcinogenic properties of these compounds, there have been substantial efforts to limit their formation by modifying cooking methods and the addition of inhibitory compounds such as antioxidants. These studies have been performed on the food products and in models systems. This Special Issue will explore past and present research concerning heterocyclic amines in muscle foods products and model systems. Any outstanding research articles with significant relevance to the Special Issue, or extensive review papers which refer to the latest research findings are welcome.
Prof. Dr. J. Scott Smith
Guest Editor
Manuscript Submission Information
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