Ara
Toplam kayıt 5, listelenen: 1-5
Dietary heat-treatment contaminants exposure and cancer: A case study from Turkey
(MDPI, 2023)
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant ...
Dietary acrylamide exposure and cancer risk: A systematic approach to human epidemiological studies
(MDPI, 2023)
Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, ...
Evaluation of sodium benzoate and potassium sorbate preservative concentrations in different sauce samples in Urmia, Iran
(Elsevier, 2023)
Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the ...
Tyramine, a biogenic agent in cheese: amount and factors affecting its formation, a systematic review
(Springer, 2024)
Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can ...
Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye
(Wiley, 2023)
This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non-carcinogenic health risks. ...