Mutagenicity of Maillard reaction products from d-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity-Reference-Cited by-同舟云学术

Mutagenicity of Maillard reaction products from d-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity

Published:1991-01 Issue:1 Volume:254 Page:65-69
ISSN:0921-8777
Container-title:Mutation Research/DNA Repair
language:en
Short-container-title:Mutation Research/DNA Repair

Author:

Kim Seon-Bong,Kim In-Soo,Yeum Dong-Min,Park Yeung-Ho

Publisher

Elsevier BV

Subject

Genetics,Toxicology,Molecular Biology

Reference22 articles.

1. Action des acides aminés sur les sucres: formation des melanoidines par voie méthodique;Maillard;C.R. Hebd. Seances Acad. Sci.,1912

2. Heterocyclic compounds in browning and browning/nitrite model systems: occurrence, formation mechanisms, flavor characteristicsand mutagenic activity;Shibamoto,1983

3. Formation of mutagens by the Maillard reactions;Omura,1983

4. Formation of mutagens in sugar-ammonia model systems;Spingarn;J. Agric. Food Chem.,1979

5. Mutagenic factors in cooked foods;Sugimura;CRC Crit. Rev. Toxicol.,1979

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