F Barzegar

[ 1 ] - Determination of Heterocyclic Aromatic Amines in Heated Meat Samples Using an Efficient Microwave Assisted Extraction and Microextraction Method Followed by HPLC

Background and Objectives: Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances, which are formed during the heating process of proteinaceous foods such as meat and meat products. The extraction of these compounds from the complex matrix of meat products was carried out by microwave assisted pre-extraction and a precise, rapid and high sensitive microextraction method. ...