Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties
- 1 July 1994
- journal article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 32 (7) , 595-603
- https://doi.org/10.1016/0278-6915(94)90002-7
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Carcinogens leave fingerprintsNature, 1992
- p53 Mutations in Human CancersScience, 1991
- Carcinogenicity of 2‐Amino‐3‐methylimidazo[4,5‐f]quinoline in Nonhuman Primates: Induction of Tumors in Three MacaquesJapanese Journal of Cancer Research, 1990
- Mutagenic and carcinogenic heterocyclic amines in Chinese cooked foodsMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1988
- Formation of a mutagen, 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) in cooked beef, by heating a mixture containing creatinine, phenylalanine and glucoseMutation Research Letters, 1987
- Identification of the mutagenic quinoxaline isomers from fried ground beefMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1987
- A microcomputer program for analyzing Ames test dataMutation Research Letters, 1983
- Effects of meat composition and cooking conditions on mutagen formation in fried ground beefJournal of Agricultural and Food Chemistry, 1983
- The effect of temperature on the formation of mutagens in heated beef stock and cooked ground beefMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1979
- Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity testMutation Research/Environmental Mutagenesis and Related Subjects, 1975