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dc.contributor.authorZamora, Rosarioes_ES
dc.contributor.authorHidalgo, Francisco J.es_ES
dc.date.accessioned2020-03-12T12:38:26Z-
dc.date.available2020-03-12T12:38:26Z-
dc.date.issued2020-05-30-
dc.identifier.citationFood Chemistry 313: 126128 (2020)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/203766-
dc.description41 p.-- 6 Figuras.-- 1 Figura suplementariaes_ES
dc.description.abstractThermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly unknown, which avoids the design of targeted procedures to inhibit HAA appearance. The objective of this review is to collect information recently appeared that allow advancing in the understanding of how these compounds are produced. Particularly, the possibility that aminoimidazoazarenes are produced similarly to PhIP is discussed, including their formation by cyclizations and oligomerizations of aldehydes and creatinine under usual cooking conditions. Present data suggest that HAA formation might be related to the pool of carbonyl compounds existing in foods, the food carbonylome, which can be controlled by carbonyl-trapping agents, such as amine and phenolic compounds.es_ES
dc.description.sponsorshipWe are indebted to José L. Navarro for technical assistance. This study was supported by the Ministerio de Ciencia, Innovación y Universidades (MCIU) from Spain, the Agencia Estatal de Investigación (AEI) from Spain, and the Fondo Europeo de Desarrollo Regional (FEDER) from the European Union (Project RTI2018-096632-B-100)es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMICIU/ICTI2017-2020/RTI2018-096632-B-100es_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectCarbonyl-amine reactionses_ES
dc.subjectCarbonyl-phenol reactionses_ES
dc.subjectHeterocyclic aromatic amineses_ES
dc.subjectLipid oxidationes_ES
dc.subjectMaillard reactiones_ES
dc.subjectReactive carbonylses_ES
dc.titleFormation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food productses_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2019.126128es_ES
dc.embargo.terms2021-05-30es_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)es_ES
dc.contributor.funderAgencia Estatal de Investigación (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100011033es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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