Effects of seasoning and heating device on mutagenicity and heterocyclic amines in cooked beef

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 10, 2001, Pages 2284-2287

  Gu, Yeun Suk ^a,b   Kim, In Soo ^c   Park, Jae Hong ^b   Lee, Seung Han ^b   Park, Douck Choun ^b   Yeum, Dong Min ^d   Ji, Cheong Il ^b   Kim, Sang Ho ^b   Wakabayashi, Keiji ^e   Kim, Seon Bong ^b  

^a KYOTO UNIVERSITY   (Japan)

^b Pukyong National University   (South Korea)

^c Gyeongsang National University   (South Korea)

^d Yangsan College   (South Korea)

^e NATIONAL CANCER CENTER RESEARCH INSTITUTE   (Japan)

Author keywords

A C; Heterocyclic amines; MeIQx; Mutagenicity; PhIP

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2 AMINO 9H PYRIDO(2,3 B)INDOLE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; 2-AMINO-9H-PYRIDO(2,3-B)INDOLE; CARBOLINE DERIVATIVE; CARCINOGEN; IMIDAZOLE DERIVATIVE; MUTAGENIC AGENT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; KITCHEN; MEAT; METABOLISM; MUTAGEN TESTING; SPICE;

ANIMAL; CARBOLINES; CARCINOGENS; CATTLE; COOKERY; COOKING AND EATING UTENSILS; IMIDAZOLES; MEAT; MUTAGENICITY TESTS; MUTAGENS; SPICES; SUPPORT, NON-U.S. GOV'T;

EID: 0035488396     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.2284     Document Type: Article

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