Yıl: 2006 Cilt: 37 Sayı: 2 Sayfa Aralığı: 243 - 248 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi

Öz:
Yüksek sıcaklıklarda et pişirmenin, mutajenik ve karsinojenik oldukları tespit edilen heterosiklik aromatik aminleri (HAA) oluşturduğu bilinmektedir. Son yıllarda gıdalarda HAA oluşumu, HAA’ların kimyası, mutajenik ve karsinojenik aktiviteleri ile ilgili literatürde pek çok çalışma yer almaktadır. Ayrıca, farklı gıdalarda HAA’ların güvenilir bir şekilde belirlenmesi için analitik metotlar geliştirilmeye çalışılmaktadır. HAA’ların analizi oldukça zordur, çünkü gıdalarda oldukça düşük konsantrasyonlarda bulunurlar. Bu derlemede HAA’ların belirleme metotları verilmiştir.
Anahtar Kelime: gıda kimyası et ürünleri aminler karsinojenler et pişirme yöntemleri

Konular: Biyoloji Gıda Bilimi ve Teknolojisi Kimya, İnorganik ve Nükleer

Detection of heterocyclic aromatic amines in meat and meat products

Öz:
The high temperature cooking of meats is known to produce heterocyclic aromatic amines (HAAs) compounds that have been determined to be mutagenic and carcinogenic. In recent years a growing number of studies have been reported in the literature related with the occurrence of heterocyclic aromatic amines (HAAs) in food, their chemistry and their mutagenic and carcinogenic activity. Moreover, efforts have been dedicated to improve analytical methods for the reliable determination of HAAs in a variety of food samples. The analysis of HAAs is very difficult because their concentration levels in food samples are very low. The detection methods of HAAs are presented in this review.
Anahtar Kelime: amines carcinogens meat cooking methods food chemistry meat products

Konular: Biyoloji Gıda Bilimi ve Teknolojisi Kimya, İnorganik ve Nükleer
Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA ÖZ F, KAYA M (2006). Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. , 243 - 248.
Chicago ÖZ FATİH,KAYA Mükerrem Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. (2006): 243 - 248.
MLA ÖZ FATİH,KAYA Mükerrem Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. , 2006, ss.243 - 248.
AMA ÖZ F,KAYA M Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. . 2006; 243 - 248.
Vancouver ÖZ F,KAYA M Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. . 2006; 243 - 248.
IEEE ÖZ F,KAYA M "Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi." , ss.243 - 248, 2006.
ISNAD ÖZ, FATİH - KAYA, Mükerrem. "Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi". (2006), 243-248.
APA ÖZ F, KAYA M (2006). Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37(2), 243 - 248.
Chicago ÖZ FATİH,KAYA Mükerrem Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 37, no.2 (2006): 243 - 248.
MLA ÖZ FATİH,KAYA Mükerrem Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.37, no.2, 2006, ss.243 - 248.
AMA ÖZ F,KAYA M Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2006; 37(2): 243 - 248.
Vancouver ÖZ F,KAYA M Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2006; 37(2): 243 - 248.
IEEE ÖZ F,KAYA M "Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi." Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37, ss.243 - 248, 2006.
ISNAD ÖZ, FATİH - KAYA, Mükerrem. "Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi". Atatürk Üniversitesi Ziraat Fakültesi Dergisi 37/2 (2006), 243-248.