Mutagens in Food (ePub)
(Sprache: Englisch)
This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities. The mutagens discussed include those of natural origin, those caused by human manipulation of food...
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This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities. The mutagens discussed include those of natural origin, those caused by human manipulation of food (e.g., cooking and adding preservatives), and those formed after food has been consumed (e.g., nitrosamines). Other topics include mutagenesis and mutagen-formation inhibitors, contemporary mutagen detection methods, the fate of ingested mutagens, and risk assessments for mutagens as human carcinogens. The book emphasizes cooked-food mutagens, especially the heterocyclic amines, because of their potential as human carcinogens. Researchers and students concerned with mutagens in food will consider this book to be valuable additions to their reference libraries.
Autoren-Porträt von Veikko Hayatsu
Veikko Hayatsu
Bibliographische Angaben
- Autor: Veikko Hayatsu
- 2018, 296 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1351091778
- ISBN-13: 9781351091770
- Erscheinungsdatum: 04.05.2018
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 5.11 MB
- Ohne Kopierschutz
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Sprache:
Englisch
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