Titlebook: Nutritional and Toxicological Consequences of Food Processing; Mendel Friedman Book 1991 The Editor(s) (if applicable) and The Author(s),

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GEAR

Wholesomeness and Safety of Irradiated Foods,do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes

微粒

A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications,he biological implications of this photoadduct in relation to the hepatotoxic and cytotoxic effect associated to parenteral nutrients and to culture media exposed to the action of light, respectively. We also analyze the formation of a photo-binding between riboflavin and the residues of tryptophan

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Pruritus

Interaction between Casein and Vitamin a during Food Processing,hydrophobic bindings. The binding on the hydrophobic amino-acid residues (Trp, Phe) is greatly facilitated by a configurational change in the molecule expos-ed to physico-chemical parameters: alcalinity and heat treatments. Another amount of retinol is even more strongly fixed by a binding which can

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Formation of Heterocyclic Amines during Meat Extract Processing and Cooking,er to ensure the absence of potential mutagens or carcinogens. Maillard reactions occurring during meat extract production was followed in order to reduce the formation of heterocyclic amines. Possibilities to reduce the content of heterocyclic amines during meat extract processing have been propose

頭盔

An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens,t, which have been described to possess a mutagenic, genotoxic, and carcinogenic activity, an extensiye study has been developed on cooked meat extract and two cooked meat mutagens, IQ and MeIQx. The study has been based on toxicokinetics and mouse tissue distribution of the two chemicals, on in vit

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