Agricultural Research Some of the studies focus on control of microbes such as Escherichia coli O157:H7 that cause foodborne illness, and have also looked at control of two possibly carcinogenic heterocyclic amines, MelQx and PhIP, that can be formed during cooking of meats. and more »
FoodQualityNews.com Olive powder and other plant compounds are being studied to see if they have the ability to combat foodborne pathogens on hamburgers. ... Amine data showed that olive powder reduced MeIQx by about 80% and PhIP by 84%. The ability of olive extracts to ...
Targeted News Service (subscription) ... of the patent published by the U.S. Patent and Trademark Office states: "The invention relates to compounds of Formulae I-III: ##STR00001## and therapeutic uses thereof, wherein A is chosen from a substituted or unsubstituted aryl, heteroaryl ... and more »
Globe and Mail there's no difference between steak that is cooked medium rare or well done. The concern is that meat cooked until it's well done contains more potential carcinogens called heterocyclic amines (HCAs) than meat cooked for a shorter time. ... When meat ...
