MarketWatch (press release) This report details the actuals for 2007, 2011 and 2012 and compound annual growth rate (CAGR) projections for 2017. .... 117Gas Technology Institute Membranes 118Sulfonated Perfluorocyclobutane Membranes 118Motorola Heterocyclic and Polybenimidizole ...
ABC News That's not the only scary part of grilling, either: Compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) form when meat is exposed to high heat or flames, says Alice Bender, MS, RDN, nutrition communications manager ... and more »
Pharmaceutical Technology Magazine To address that problem, the researchers used zinc sulfinate salts to transfer alkyl radicals to heterocycles, thereby allowing for the mild (i.e., moderate temperature, 50 °C or less), direct, and simple formation of carbon–carbon bonds while reacting ...
Monroe News Star Charring and cooking meat, poultry and fish under high heat causes compounds called heterocyclic amines and polycyclic aromatic hydrocarbons to form. These substances have shown the ability to damage our DNA in ways that make cancer more likely.
Bothell/Kenmore Reporter The reason is that when meat products are cooked over high temperatures or touched by flames and smoke, they form certain chemical compounds , specifically Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH), which are deemed to ...
