Mutagen formation in heated wheat gluten, carbohydrates, and gluten-carbohydrate blends
- 31 March 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (4) , 1019-1028
- https://doi.org/10.1021/jf00094a023
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Nutritional Value and Safety in Mice of Proteins and Their Admixtures with Carbohydrates and Vitamin C after HeatingJournal of Nutrition, 1987
- Analysis of methyl glyoxal in foods and beveragesJournal of Agricultural and Food Chemistry, 1985
- Thermal and compositional changes of dry wheat gluten-carbohydrate mixtures during simulated crust bakingJournal of Agricultural and Food Chemistry, 1985
- Formation of mutagens by amino-carbonyl reactionsMutation Research Letters, 1983
- Formation of mutagens in sugar-amino acid model systemsJournal of Agricultural and Food Chemistry, 1983
- Revised methods for the Salmonella mutagenicity testMutation Research/Environmental Mutagenesis and Related Subjects, 1983
- Formation of mutagens in cooked foods V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beefCancer Letters, 1982
- Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American dietFood and Chemical Toxicology, 1982
- Inactivation of aflatoxin b1 mutagenicity by thiolsFood and Chemical Toxicology, 1982
- Cancer, mathematical models and aflatoxinFood and Cosmetics Toxicology, 1979