Comparative mutagenicity studies on fried minced beef, grilled sausage and grilled hamburgers
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 42 (4), 343-354
- https://doi.org/10.1002/jsfa.2740420408
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Effect of tryptamine on the mutagenic activity of 2-amino-3-methylimidazo(4,5-f) quinoline (IQ) and related azaarenes in the Ames testMutagenesis, 1987
- Metabolic activation of 2-amino-3-methylimidazo(4, 5-f)quinoline by hepatic preparations — contribution of the cytosolic fraction and its significance to strain differencesMutagenesis, 1986
- Activation of the food mutagens IQ and MeIQ by hepatic S9 fractions derived from various speciesMutation Research Letters, 1985
- Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried BeefPublished by American Chemical Society (ACS) ,1983
- N-hydroxylation of carcinogenic and mutagenic aromatic amines.Environmental Health Perspectives, 1983
- The role of highly purified cytochrome P-450 isozymes in the activation of 4-aminobiphenyl to mutagenic products in the Ames testCarcinogenesis: Integrative Cancer Research, 1983
- Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acidsFood Chemistry, 1983
- Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beefCancer Letters, 1982
- Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef pattiesCancer Letters, 1981
- Fractionation of a mutagenic principle from broiled fish by high-pressure liquid chromatographyCancer Letters, 1979