PİŞİRME SONUCU MEYDANA GELEN MUTAJENİK-KARSİNOJENİK BİLEŞİKLER

ÖZET

___

  • Alphan M E. Hastalıklarda Beslenme Tedavisi. Ed: Alphan M E 2013; 509-41, 2.Baskı. Hatiboğlu Yayıncılık, Ankara.
  • Alver E, Demirci A, Özcimder M. Polisiklik Aromatik Hidrokarbonlar ve Sağlığa Etkileri. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2012;3(1): 45-52.
  • Arlı M, Şanlıer N, Küçükkömürler S, Ersoy Y, Yamam M, Özgen L ve ark. Yiyecek Üretimi. 2002; 1.Baskı. Ya-Pa Yayıncılık, Ankara.
  • Arusoğlu G. Akrilamid Oluşumu ve İnsan Sağlığına Etkileri. Akademik Gıda 2015; 13(1): 61-71. Ayaz A, Yurttagül M. Besinlerdeki Toksik Ögeler- II. 2008;26-34, 1.Baskı. Klasmat Matbaacılık, Ankara.
  • Babür T E, Gürbüz Ü. Geleneksel Pişirme Yöntemlerinin Et Kalitesine Etkileri. Journal of Tourism and Gastronomy Studies 2015;3(4): 58-64.
  • Biesalski H K. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet? Meat Science 2005;70(3): 509–24.
  • Boyacı C P, Cengiz M F. Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları. Gıda 2012;37(5):287-94.
  • Ceylan Z, Ünal Şengör G F. Dumanlanmış Su Ürünleri ve Polikistik Aromatik Hidrokarbonlar (PAH’s). Gıda ve Yem Bilimi - Teknolojisi Dergisi 2015;15: 27-33.
  • Claeys W L, Vleeschouwer K, Hendrick ME. Quantifying the formation of carcinogens during food processing: acrylamide. Trends in Food Science and Technology 2005;16(5):181–93.
  • Çakmak Ö, İşleyen A, Usca A. N-Nitroso Compounds and their Effects on Public Health. TAF Preventive Medicine Bulletin 2009;8(6):521-6.
  • Çiçek Ü, Bulgan A. Et ve Et Ürünlerinde Heterosiklik Aminler. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 2013;30(1): 25-32.
  • Damašius J, Venskutonis P R, Ferrance R, Fogliano V. Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chemistry 2011;126(1): 149-56.
  • Donaldson M S. Nutrition and Cancer: A Review of the Evidence for an Anti-Cancer Diet. Nutrition Journal 2004;3(19): 1-21.
  • Ekici L, Sağdıç O, Yetim H. Et tüketimi ve kanser. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2012; 28(6): 136-45.
  • Felton J S, Knize M G, Bennett L M, Malfatti M A, Colvin M E, Kulp K S. Impact of Environmental Exposures on the Mutagenity/Carcinogenicity of Heterocyclic Amines. Toxicology 2004;198(1-3): 135-45.
  • Felton J S, Knize M G. Occurrence, Identification and Bacterial Mutagenicity of Heterocyclic Amines in Cooked Food. Mutation Research/Genetic Toxicology 1991; 259(3-4): 205-17.
  • Ferguson L R. Meat consumption, cancer and population within New Zealand. Mutation Research 2002; 506(407): 215-24.
  • Gasperlin L, Lukan B, Zlender B, Polak T. Effects of skin andgrillingmethod on formation of heterocyclicamines in chicken pectoralis superficialis muscle. Food Science and Technology 2009;42(8): 1313-9.
  • Gölükçü M, Tokgöz H. Gıdalarda Akrilamid Oluşum Mekanizması ve İnsan Sağlığı Üzerine Etkileri. Derim 2014;22(1), 41-8.
  • Granda C, Moreira R G. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering 2005; 28: 478-93.
  • Hui T J, Seng T H, Abas M R, Tahir N M. Distribution and Health Risk of Polycyclıc Aromatıc Hydrocarbons (PAHs) in Smoke Aerosols From Burning of Selected Garden Wastes. The Malaysian Journal of Analytical Sciences 2008; 12(2): 357-66.
  • Hwang D, Ngadi M. Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents. LWT – Food Science and Technology 2002;35(7): 600-6.
  • Jackson LS, Hargraves WA. Effects of Time and Temperature on the Formation of MeIQx and DiMeIQx in a Model System Containing Threonine, Glucose, and Creatine. Journal of Agricultural and Food Chemistry 1995;43(6):1678-84.
  • Kaya A. Misafirperverlik Endüstrisinde Temel Mutfak Bilgisi. 2000; 2.Baskı. Güneş Ofset Yayıncılık, Antalya.
  • Lijinsky W. N-Nitroso compounds in the diet. Mutation Research 1999;443(1-2):129-38.
  • Öz F, Kaya M. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high fat meatball. Food Control 2011; 22(3-4):596-600.
  • Palamutoğlu R, Sarıçoban C, Kasnak C. Polisiklik Aromatik Hidrokarbonlar (PAH) ve Et Ürünlerinde Oluşumu. Gıda Teknolojileri Elektronik Dergisi 2014;9(3): 47-57.
  • Palamutoğlu R, Sarıçoban C. Et Ürünlerinde Nitrat ve Nitrite Alternatif Doğal Kürleme Maddeleri. Gıda Teknolojileri Elektronik Dergisi 2012;7(3): 46-58.
  • Puangsombat K, Gadril P, Houser T A, Hunt M C, Smith J S. Occurrence of heterocyclicamines in cooked meat products. Meat Science 2012;90(3): 739-46.
  • Sahin S, Sumnu G, Öztop M H. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture 2007; 87:133-7. DOI: 10.1002/jsfa
  • Skog K. Problems Associated with the Determination of Heterocyclic Amines in Cooked Foods and Human Exposure. Food and Chemical Toxicology 2002;40(8):1197-203.
  • Sugimura T, Wakabayashi K, Nakagama H, Nagao M. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Science 2004;95(4): 290-9.
  • Svensson K, Abramsson L, Becker W, Glynn A, Helena K E, Lind Y et al. Dietary intake of acrylamide in Sweden. Food and Chemical Toxicology 2003;41(11): 1581-6.
  • Takayama S, Thorgeirsson U P, Adamson R H. Chemical carcinogenes is studies in nonhuman primates. Proceedings of the Japan Academy, Series B Physical and Biological Sciences 2008; 84(6): 176-88.
  • Taşan M. Tahıl Kaynağı Ürünlerde Akrilamid Varlığı. Türkiye 10. Gıda Kongresi 2008;395-8.
  • Turesky R J. Formation and Biochemistry of Carcinogenic Heterocyclic Aromatic Amines in Cooked Meats. Toxicology Letters 2007;168(3):219-27.
  • Ünal P, Bayhan A. Gıdalarda Bulunan Polisiklik Aromatik Hidrokarbonlar. Gıda 1993;18(4): 273-7.
  • Vermeer I T, Henderson L Y , Moonen E J, Engels L G, Dallinga J W, Maanen J M et al. Neutrophil-mediated formation of carcinogenic N-nitroso compounds in an in vitro model for intestinal inflammation. Toxicology Letters 2004;154(3):175-82.
  • World Health Organization. FAO/WHO Consultation on the Health Implications of Acrylamide in Food. 2002;25–7 .
  • Xuewei H, Jing L, Zhiliang Y. Changes in PAHs levels in edible oils during deep-frying process. Food Control 2016;66: 233-40.
  • Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda 2010;8(6): 44-51.
  • Yılmaz E, Aydeniz B. Farklı Doğal Antioksidanların Kızartma Süresince Yer Fıstığı Yağının Fiziksel Özellikleri Üzerine Etkileri. Akademik Gıda 2014;12(1): 35-42.
  • Yiğit V, Duran T. Toplu Beslenme Teknolojisi 1997;1.Baskı Ekin Yayıncılık, İstanbul.