Chemical Forums

General Forums => Generic Discussion => Topic started by: a87.pal on February 26, 2013, 09:54:46 AM

Title: formation of HCAs
Post by: a87.pal on February 26, 2013, 09:54:46 AM

Hi everyone,

(new to the forums) I got a science of cooking question I have been trying to research for the last few days with no avail.

Basically, I'm curious to find the minimum temperature at which the reactions creating HCAs start in food. More specifically, what the difference is between HCA content (and other carcinogenic compounds) in dry heat v. sous vide cooking.

Title: Re: formation of HCAs
Post by: Dan on February 26, 2013, 11:18:14 AM

Please define abbreviations (http://en.wikipedia.org/wiki/HCA).

Title: Re: formation of HCAs
Post by: a87.pal on February 26, 2013, 12:16:01 PM

HCA's - Hetrocyclic Amine: http://en.wikipedia.org/wiki/Heterocyclic_amine