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Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies

  • Qi Wang
  • Yuge Bi
  • Feng Chen
  • Ka Wing ChengEmail author
Chapter

Abstract

During heating of meat-based food products, a group of structurally close compounds collectively known as heterocyclic amines (HAs) can be formed. Drastic heating conditions such as grilling and roasting could lead to significantly higher HA contents. Precursors for this group of polycyclic aromatic compounds are fundamental food components including sugars, amino acids, and creatine, which undergo the Maillard reaction to form HAs [1]. More than two dozen HAs have been identified in thermally processed foods.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Qi Wang
    • 1
    • 2
  • Yuge Bi
    • 1
    • 2
  • Feng Chen
    • 1
    • 2
  • Ka Wing Cheng
    • 1
    • 2
    Email author
  1. 1.Institute for Advanced StudyShenzhen UniversityShenzhenChina
  2. 2.Institute for Food & Bioresource Engineering, College of EngineeringPeking UniversityBeijingChina

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