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Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.

Meatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.

The use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.

Many research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

There is need for exhaustive studies to be undertaken to identify various probiotic strains and to understand the actual mechanism of action by which these probiotics exert their health benefits in order to exploit its fullest health benefits expressed by various kinds of the probiotic strains. The paper aims to discuss these issues.

The health effects of the probiotics can be accessed by in vivo as well as the in vitro studies of live microorganisms and their biological active compounds on various disease-causing organisms and their harmful metabolites.

The paper is a brief review of recent findings about the health benefits of probiotic strains of microorganisms. The health effects of fermented food items were known since the time immemorial, but the actual cause of this was a mystery. Recent discoveries led to the author's knowledge about the mechanism through which they exert these curative effects which is either by competitive inhibition of harmful microbes in gut or by production of biological active compounds against disease-causing organisms and their harmful metabolites.

Probiotics are commonly consumed as part of fermented foods which are produced with active live cultures, so various new types of these probiotic cultures can be introduced which can act as food as well as curative agents for treating and preventing various types of diseases at nominal costs.

Outlines the main proven dietary links for various forms of cancer – breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic, oesophageal, laryngeal, oral and pharyngeal, testicular and melanoma. Provides some practical dietary advice in line with the UK Government’s recommendations.

The influence of some N‐containing organic compounds such as tetraethanol‐β‐octadecenyl succinylamide (TOSA), morphonil‐β‐hexenyl succinylamide (MHSA), ammonium naphthenyltri‐n‐butyl chloride (ANBC) and 1‐(2,4,6‐trimethylphenyl)‐3‐diethylaminopropanol‐2 (TMAP) as inhibitors for the corrosion of carbonized steel in mineral acid (HCl and H₂SO₄) solutions with different concentrations has been studied by using gravimetrical, electrochemical and polarization corrosion test methods. Observes that all compounds having surface active properties behave as inhibitors of a functional active cathodic type and have an inhibition effect at the first stage of corrosion in both acids, but more effectively in H₂SO₄. Shows that inhibition effect increases with increase of temperature in 0.5N H₂SO₄ solution and decreases with increase of temperature for the higher concentrations of acidic solutions. Shows that TOSA and TMAP compared with MHSA and ANBC enchance protection properties of adsorption layer.

The purpose of this paper is to evaluate the protective effect of natural fermented milk (NFM) against liver cancer.

Five types of NFM were collected from different places around Makka. The natural flora which present in them were studied and certain types which contain Lactobacillus spp. and Bifidobacterium spp. strains were selected to be used in the research. The nutritional experiment was carried out on 20 Albino mice divided into four groups. The first group (A) was control (not fed on NFM). The second (B) and third (C) groups were fed daily on (NFM) for two weeks. The final group (D) received basal diet only for four weeks, but after two weeks the third and fourth groups were treated orally by one dose of toxic mutagen (0.25 mg/mouse). The quality of life was measured by: specific strain count in stool; histopathological and histochemical studies on liver; and lymphocytic count.

Cow's milk which contains Lactobacillus spp. and Bifidobacterium spp. has a protective effect depending on its anti‐microbial properties. Also it enhances the endogenous intestinal probiotic bacteria that have several beneficial effects (i.e. detoxification and antigen toxicity) and stimulation of immune modulator cells.

The paper evaluates the protective effect of natural fermented milk (NFM) against cancer of the liver.

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.

Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.

The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.

This is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.

This study contributes to the understanding of the health effects of pesticides exposure and of how pesticides have been and should be regulated.

This study presents literature reviews for the period 2000–2013 on (i) the health effects of pesticides and on (ii) preference valuation of health risks related to pesticides, as well as a discussion of the role of benefit-cost analysis applied to pesticide regulatory measures.

This study indicates that the health literature has focused on individuals with direct exposure to pesticides, i.e. farmers, while the literature on preference valuation has focused on those with indirect exposure, i.e. consumers. The discussion highlights the need to clarify the rationale for regulating pesticides, the role of risk perceptions in benefit-cost analysis, and the importance of inter-disciplinary research in this area.

This study relates findings of different disciplines (health, economics, public policy) regarding pesticides, and identifies gaps for future research.

Epoxy resins are compounds which contain in their molecule more than one 1,2 epoxy group capable of undergoing polyreactions, referred to as curing reactions. The presence of epoxy groups may be either internal, terminal or on cyclic structures. Polyreactions take place at varying temperatures from low room temperature cure to high temperature cure systems upon addition of curing agents such as amines, amides or carboxylic acid anhydrides. The uncured resins which range from low viscosity liquids to high melting solids, soluble in organic solvents, become insoluble, infusible hard materials on curing due to crosslinked structure of the cured products.

Work reported in the present paper investigated the inhibiting properties of a number of N‐heterocyclic amines in 0.1 mol/l HClO₄. An attempt also was made to correlate some molecular parameters of these compounds with their corrosion inhibitor efficiency.

The test series included piperidine (pip), 2‐methylpiperidine (2mp), 3‐methylpiperidine (3mp), cis‐2,6‐dimethylpiperidine (26dp), 3,5‐dimethylpiperidine (35dp), 3‐hydroxy piperidine (3hp), 4‐hydroxypiperidine (4hp), 4‐aminopiperidine (4ap), piperazine (pz), 2‐methylpiperazine (2mpz) and cis‐2,6‐dimethylpiperazine (26dpz). The inhibiting effect was investigated in 0.1& mol/L HClO₄ by potentiodynamic polarization (DC) and electrochemical impedance spectroscopy (EIS).

The results show that these compounds suppressed both cathodic and anodic processes of iron corrosion in 0.1 mol/l HClO₄ by adsorption on the surface, which followed a Langmuir adsorption isotherm. Experimental observations indicated that basic piperidine and piperazine were better corrosion inhibitors than were their derivatives. The inhibition properties of N‐heterocyclic amines were found to be related to the charge on the nitrogen atom and the sum of the net charge of the all six atoms from the cyclic ring.

This paper provides useful information relative to corrosion inhibition efficiency of the group of N‐heterocyclic amines. It is concerned with a theoretical explanation between electronic and structural characteristics of these compounds and their inhibitor efficiency.

The purpose of this paper is to evaluate the dyeing performance of newly designed and synthesised azo dye systems based on polyfunctionally substituted oxopyridine core for improved dyeing when applied to synthetic fibres.

For improved dyeing qualities, various azo dye systems were synthesised based on polyfunctionally substituted oxopyridine core as the coupling component. The heterocyclic moiety was coupled with diazotized aromatic amines or diazotized tetrahydrobenzothiophenes to afford the respective azo or hydrazono systems. Other counterparts were obtained via treatment with different reagents. The structure of the novel systems was elucidated based on elemental analysis and spectral data. Dyeing performance, electronic spectra and optical properties were characterised based on UV and K/S measurements. Fastness properties were also evaluated.

The novel systems were designed so that the functionalities located on the heterocyclic core afforded structure modification that led not only to good dispersion but also to improved adherence on the fibre. The sites of location led to construction of a resonating system with higher electron mobility and higher absorption maxima.

The azo dyes, used in the present context were synthesised via a step‐wise pathway leading to different systems of dyes. In addition, the variations in substituents and sites of location on the heterocyclic core could also be studied.

The novel azo dye systems based on polyfunctionally substituted oxopyridine core provide a simple practical access to a series of azo dyes with improved dyeing properties. The availability of starting materials, the simplicity and efficiency for production in good yields and high‐purity can lead to valuable achievements for commercial production.

The designed and synthesised azo dye systems could find numerous applications as disperse dyes in the fields of dyeing, printing and surface coating. Moreover, the systems could find applications as reactive dyes for wool, silk and cellulosic fibres.