{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T16:36:51Z","timestamp":1779899811178,"version":"3.53.1"},"reference-count":68,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,8]],"date-time":"2025-02-08T00:00:00Z","timestamp":1738972800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Medical University of Silesia in Katowice, Poland","award":["BNW-1-086\/K\/3\/Z"],"award-info":[{"award-number":["BNW-1-086\/K\/3\/Z"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Frequent consumption of processed meat has been classified as carcinogenic to humans by the International Agency for Research on Cancer (Group 1), while red meat has been classified as probably carcinogenic (Group 2A). Mutagenic and carcinogenic compounds formed by heating in protein-rich food include, among others, heterocyclic aromatic amines (HAAs). Modifying the heat treatment of meat and using natural additives with antioxidant properties can lead to a reduction in their formation. The aim of this study was to determine polar HAAs (imidazoquinolines, IQ and MeIQ; imidazoquinoxalines, 8-MeIQx and 4,8-DiMeIQx; and phenylimidazopyridine, PhIP) in pork loin prepared without additives and with three types of dried fruit (apricots, cranberries, and prunes), baked in a roasting bag. HAAs were isolated from meat samples by solid-phase extraction. Quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection (FLD) and a diode array detector (DAD). Only two HAAs, 8-MeIQx and PhIP, were detected in extracts isolated from meat samples. The total content of these compounds in meat roasted without additives was 5.9 ng\/g. Using a dried fruit stuffing content of 200 g\/kg of meat reduced these concentrations in dishes prepared with prunes, apricots, and cranberries by 42%, 47%, and 77%, respectively.<\/jats:p>","DOI":"10.3390\/foods14040559","type":"journal-article","created":{"date-parts":[[2025,2,12]],"date-time":"2025-02-12T04:37:04Z","timestamp":1739335024000},"page":"559","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8764-7506","authenticated-orcid":false,"given":"Sylwia","family":"Bulanda","sequence":"first","affiliation":[{"name":"Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magdalena","family":"Szumska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1947-9299","authenticated-orcid":false,"given":"Agnieszka","family":"Nowak","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3017-0740","authenticated-orcid":false,"given":"Beata","family":"Janoszka","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aleksandra","family":"Damasiewicz-Bodzek","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,8]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2023). Red and Processed Meat in the Context of Health and the Environment: Many Shades of Red and Green: Information Brief."},{"key":"ref_2","unstructured":"International Agency for Research on Cancer (IARC) (2018). Red meat and processed meat. Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC Publication."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110236","DOI":"10.1016\/j.foodcont.2023.110236","article-title":"Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines infood products","volume":"158","author":"Liang","year":"2024","journal-title":"Food Cont."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.toxlet.2008.05.007","article-title":"Risk assessment of dietary exposures to compounds that are genotoxic and carcinogenic\u2014An overview","volume":"180","author":"Dybing","year":"2008","journal-title":"Toxicol. Lett."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Chiavarini, M., Bertarelli, G., and Minelli, L. (2017). Dietary intake of meat cooking-related mutagens (HCAs) and risk of colorectal adenoma and cancer: A systematic review and metaanalysis. Nutrients, 9.","DOI":"10.20944\/preprints201705.0079.v1"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"109312","DOI":"10.1016\/j.meatsci.2023.109312","article-title":"Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation","volume":"205","author":"Oz","year":"2023","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1111\/1541-4337.12527","article-title":"Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods and mitigation strategies","volume":"19","author":"Dong","year":"2020","journal-title":"Compr. Rev. in Food Sci. and Food Saf."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Kulczy\u0144ski, B., Sidor, A., and Gramza-Micha\u0142owska, A. (2019). Characteristics of selected antioxidative and bioactive compounds in meat and animal origin products. Antioxidants, 8.","DOI":"10.3390\/antiox8090335"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"248","DOI":"10.17221\/144\/2019-CJFS","article-title":"Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks","volume":"38","author":"Polak","year":"2020","journal-title":"Czech J. Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"595","DOI":"10.1016\/0278-6915(94)90002-7","article-title":"Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties","volume":"32","author":"Knize","year":"1994","journal-title":"Food Chem. Toxicol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.foodchem.2018.12.058","article-title":"Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques","volume":"280","author":"Barzegar","year":"2019","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1111\/1541-4337.12186","article-title":"Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment","volume":"15","author":"Gibis","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.foodchem.2019.126128","article-title":"Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products","volume":"313","author":"Zamora","year":"2020","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Nadeem, H.R., Akhtar, S., Ismail, T., Sestili, P., Lorenzo, J.M., Ranjha, M., Jooste, L., Hano, C., and Aadil, R.M. (2021). Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment and inhibitory effect of plant extracts. Foods, 10.","DOI":"10.3390\/foods10071466"},{"key":"ref_15","unstructured":"International Agency for Research on Cancer (1993). Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins. Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC Publications."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1007\/s002170050355","article-title":"Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods","volume":"207","author":"Skog","year":"1998","journal-title":"Z. Lebensm. Unters. For."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"13409","DOI":"10.1111\/1541-4337.13409","article-title":"Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices","volume":"23","author":"Guo","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1111\/1541-4337.12327","article-title":"Domestic Cooking of muscle foods: Impact on composition of nutrients and contaminants","volume":"17","author":"Sobral","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"526","DOI":"10.1111\/1541-4337.12650","article-title":"Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A metaanalysis","volume":"20","author":"Neves","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.01.007","article-title":"Mitigation strategies to reduce the impact of heterocyclic aro-matic amines in proteinaceous foods","volume":"50","author":"Meurillon","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_21","first-page":"33","article-title":"Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling","volume":"30","author":"Meurillon","year":"2020","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Bulanda, S., and Janoszka, B. (2022). Consumption of thermally processed meat containing carcinogenic compounds (polycyclic aromatic hydrocarbons and heterocyclic aromatic amines) versus a risk of some cancers in humans and the possibility of reducing their formation by natural food additives\u2014A literature review. Int. J. Environ. Res. Public Health, 19.","DOI":"10.3390\/ijerph19084781"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"586","DOI":"10.1016\/j.foodres.2017.06.044","article-title":"Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat","volume":"99","author":"Hamzalioglu","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1002\/fft2.30","article-title":"Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines","volume":"1","author":"Cao","year":"2020","journal-title":"Food Front."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"135793","DOI":"10.1016\/j.foodchem.2023.135793","article-title":"Flavonoids mitigation of typical food thermal processing contaminants:Potential mechanisms and analytical strategies","volume":"416","author":"Li","year":"2023","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1016\/j.foodcont.2018.05.018","article-title":"The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs","volume":"92","author":"Fei","year":"2018","journal-title":"Food Control"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"130845","DOI":"10.1016\/j.foodchem.2021.130845","article-title":"Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities","volume":"368","author":"Khan","year":"2022","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"\u015anie\u017cek, E., Szumska, M., Nowak, A., Muzyka, R., and Janoszka, B. (2022). Application of high-performance liquid chromatography with fluorescence detection for non-polar heterocyclic aromatic amines and acridine derivatives determination in pork loin roasted in a roasting bag. Foods, 11.","DOI":"10.3390\/foods11213385"},{"key":"ref_29","first-page":"307","article-title":"Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS\/MS","volume":"32","author":"Khan","year":"2015","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Lai, Y., Inbaraj, B., and Chen, B. (2023). Effects of Oil and Processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods, 12.","DOI":"10.3390\/foods12183504"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.foodchem.2018.09.160","article-title":"Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS\/MS","volume":"276","author":"Yang","year":"2019","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1093\/chromsci\/bmaa137","article-title":"Response surface methodology of quantitative of heterocyclic aromatic amines in fried fish using efficient microextraction method coupled with high-performance liquid chromatography: Central composite design","volume":"59","author":"Omidi","year":"2021","journal-title":"J. Chromatogr. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Jamali, M.A., Zhang, Y., Teng, H., Li, S., Wang, F., and Peng, Z. (2016). Inhibitory effect of rosa rugosa tea extract on the formation of heterocyclic amines in meat patties at different temperatures. Molecules, 21.","DOI":"10.3390\/molecules21020173"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/0021-9673(92)85095-B","article-title":"Quantitation of mutagenic\/carcinogenic heterocyclic aromatic amines in food products","volume":"592","author":"Gross","year":"1992","journal-title":"J. Chromatogr."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodchem.2017.06.097","article-title":"Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties","volume":"239","author":"Zeng","year":"2018","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"108746","DOI":"10.1016\/j.meatsci.2022.108746","article-title":"Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef","volume":"186","author":"Gumus","year":"2022","journal-title":"Meat Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"107852","DOI":"10.1016\/j.foodcont.2020.107852","article-title":"Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic het-erocyclic amines in fried camel, beef and chicken meats","volume":"123","author":"Khan","year":"2021","journal-title":"Food Control"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Lai, Y., Lee, Y.T., Inbaraj, B.S., and Chen, B.H. (2022). Formation and inhibition of heterocyclic amines and polycyclic aromatic hydrocarbons in ground pork during marinating. Foods, 11.","DOI":"10.3390\/foods11193080"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.meatsci.2016.02.040","article-title":"Inhibitory effects of apple peel polyphenol extract on the for-mation of heterocyclic amines in pan fried beef patties","volume":"117","author":"Sabally","year":"2016","journal-title":"Meat Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1016\/j.meatsci.2013.03.010","article-title":"Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil","volume":"94","author":"Rounds","year":"2013","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1446","DOI":"10.1016\/j.meatsci.2013.12.004","article-title":"Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods","volume":"96","year":"2014","journal-title":"Meat Sci."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Xu, Y., Li, G., Mo, L., Li, M., Luo, J., Shen, Q., and Quan, W. (2024). Citrus peel extracts: Effective inhibitors of heterocyclic amines and advanced glycation end products in grilled pork meat patties. Foods, 13.","DOI":"10.3390\/foods13010114"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/j.foodchem.2009.10.039","article-title":"Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic","volume":"120","author":"Janoszka","year":"2010","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Bulanda, S., and Janoszka, B. (2023). Polycyclic aromatic hydrocarbons (PAHs) in roasted pork meat and the effect of dried fruits on PAH content. Int. J. Environ. Res. Public Health, 20.","DOI":"10.3390\/ijerph20064922"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Konieczka, P., and Namie\u015bnik, J. (2017). Evaluation and Quality Control of Analytical Measurement Results, PWN. [1st ed.].","DOI":"10.1201\/9781315295015-2"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Gibis, M., and Loeffler, M. (2019). Effect of creatine and glucose on formation of heterocyclic amines in grilled chicken breasts. Foods, 8.","DOI":"10.3390\/foods8120616"},{"key":"#cr-split#-ref_47.1","unstructured":"The Commission of the European Communities (2006). European Commission European Commission Regulation"},{"key":"#cr-split#-ref_47.2","unstructured":"(EC) No. 1881\/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union, L364, 5-24."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Iammarino, M., Marino, R., Nardelli, V., Ingegno, M., and Albenzio, M. (2024). Red meat heating processes, toxic compounds production and nutritional parameters changes: What about risk\u2013benefit?. Foods, 13.","DOI":"10.3390\/foods13030445"},{"key":"ref_49","unstructured":"National Toxicology Program, Department of Health and Human Services (2025, February 01). Report on Carcinogens, RoC Profile: Heterocyclic Amines (Selected), 15th Edition, Available online: https:\/\/ntp.niehs.nih.gov\/sites\/default\/files\/ntp\/roc\/content\/profiles\/heterocyclicamines.pdf."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"C2430","DOI":"10.1111\/1750-3841.13090","article-title":"Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species","volume":"80","author":"Gibis","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"129646","DOI":"10.1016\/j.foodchem.2021.129646","article-title":"Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective","volume":"355","author":"Savas","year":"2021","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"108457","DOI":"10.1016\/j.meatsci.2021.108457","article-title":"Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time","volume":"176","author":"Wang","year":"2021","journal-title":"Meat Sci."},{"key":"ref_53","unstructured":"European Union 2023 (2024, December 31). Commission Regulation (EU) 2023\/915 of April 25, 2023, on Maximum Levels for Certain Contaminants in Food and Repealing Regulation (EC) No 1881\/2006, Off. J. Eur. Union L 119\/103. Available online: http:\/\/data.europa.eu\/eli\/reg\/2023\/915\/oj."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1111\/joim.12543","article-title":"Potential health hazards of eating red meat","volume":"281","author":"Wolk","year":"2017","journal-title":"J. Intern. Med."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"130865","DOI":"10.1016\/j.foodchem.2021.130865","article-title":"Chlorogenic acid and epicatechin: An efficient inhibitor of heterocyclic amines in charcoal roasted lamb meats","volume":"368","author":"Ding","year":"2022","journal-title":"Food Chem."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"\u015arednicka-Tober, D., Kazimierczak, R., Ponder, A., and Hallmann, E. (2020). Biologically active compounds in selected organic and conventionally produced dried fruits. Foods, 9.","DOI":"10.3390\/foods9081005"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1007\/s00217-015-2541-8","article-title":"Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics","volume":"242","author":"Zeng","year":"2016","journal-title":"Eur. Food Res. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Zhao, L., Pan, F., Li, Y., Hao, S., Mehmood, A., Wang, Y., and Wang, C. (2020). Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure\u2013activity relationship modeling. J. Food Biochem., 44.","DOI":"10.1111\/jfbc.13390"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"115515","DOI":"10.1016\/j.foodres.2024.115515","article-title":"Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation","volume":"200","author":"Chen","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1039\/C5FO01055A","article-title":"Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) in roast beef patties and in chemical model","volume":"7","author":"Zhu","year":"2016","journal-title":"Food Funct."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"95","DOI":"10.3233\/JBR-190429","article-title":"Berry fruit juices protect lymphocytes against DNA damage and ROS formation induced with heterocyclic aromatic amine PhIP","volume":"10","author":"Cierniak","year":"2020","journal-title":"J. Berry Res."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1111\/j.1745-4549.2008.00239.x","article-title":"Effects of Cooked Temperatures and Addition of Antioxidants on Formation of Heterocyclic Aromatic Amines in Pork Floss","volume":"33","author":"Liao","year":"2009","journal-title":"J. Food Process. Preserv."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1016\/j.tifs.2020.03.034","article-title":"Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products","volume":"99","author":"Lee","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"810","DOI":"10.1111\/j.1365-2621.2003.tb08247.x","article-title":"Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground-beef patties","volume":"68","author":"Shin","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1159","DOI":"10.1007\/s10068-010-0165-0","article-title":"Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties","volume":"19","author":"Jung","year":"2010","journal-title":"Food Sci. Biotechnol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1277","DOI":"10.1080\/10408398.2011.563880","article-title":"Dried plums and their products: Composition and health effects\u2014An updated review","volume":"53","year":"2013","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/0027-5107(90)90064-B","article-title":"Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems","volume":"230","author":"Skog","year":"1990","journal-title":"Mutat. Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/4\/559\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T16:29:10Z","timestamp":1760027350000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/4\/559"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2,8]]},"references-count":68,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2025,2]]}},"alternative-id":["foods14040559"],"URL":"https:\/\/doi.org\/10.3390\/foods14040559","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,2,8]]}}}