The Suburban Newspaper Barbecuing meats at high temperatures can change the chemical structure of food and form two potential toxic compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH's). PAH is a chemical that is formed during the burning ...
Care2.com When foods like meat are heated over high temperatures or come in contact with flames, compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form. Both compounds are known carcinogens. Of course you don't ...
Seattle Post Intelligencer (blog) The reason is that when meat products are cooked over high temperatures or touched by flames and smoke, they form certain chemical com...
Food Safety Magazine Some are commonly expected due to the nature of the commodity or processing method, while others, such as adulterants, initially may be completely unexpected, such as Sudan red dyes and melamine in milk. Unexpected adulterants pose a .... She is ...
