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Carbohydrates, especially mono- and disaccharides in excess inhibit the formation of mutagenic heterocyclic amines during frying of meat

1993

Skog, K.I. | Jagerstad, I.M. (Department of Applied Nutrition and Food Chemistry, Chemical Centre, University of Lund, PO Box 124, 221 00 Lund (Sweden))

AGROVOC Keywords
amidon carbohidratos carbohydrates carne cows dried milk fritura friture frying glucide glucosa glucose heterocyclic compounds inhibition lactosa lactose lait leche leche en polvo meat milk mutagens organic nitrogen compounds starch vaca vache viande
Bibliographic information
Publisher
Royal Society of Chemistry (RSC)
Other Subjects
Compuesto organico del nitrogeno; Compuestos heterociclicos; Compose organoazote; Compose heterocyclique; Productos de la carne/ aminas; Mutagenos; Meat products/ amines; Mutagene; Almidon; Produit carne/ amine; Inhibicion; Lait deshydrate
Language
English
Note
17 ref.
ISBN
0-85186-455-4
Source
Food and cancer prevention: chemical and biological aspects, Waldron, K.W.Johnson, I.T.Fenwick, G.R. (eds.).- Cambridge (United Kingdom): Royal Society of Chemistry (RSC), 1993.- ISBN 0-85186-455-4. p. 87-91
1995-08-15
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